Pumpkin Bread

  • Prep Time: 10 mins
  • Total Time: 1 hrs 15 mins
  • Yield: 3loaves
  • About This Recipe

    “A yummy & moist treat that is good any time of year. This recipe yields three loaves – one to keep and two to give to friends.”


  • 3 1/2 cupsflour
  • 3cupssugar
  • 2teaspoonsbaking soda
  • 1teaspoonsalt
  • 1teaspooncinnamon
  • 1canpumpkin
  • 1cupvegetable oil
  • 2/3 cupwater
  • 4eggs
  • 1cupchopped walnuts
  • Directions

  • Heat oven to 350.
  • Grease and flour 3 loaf pans.
  • Stir together flour, sugar, baking soda, salt,& cinnamon; set aside.
  • Stir pumpkin, oil, water, and eggs in large bowl.
  • Gradually add dry ingredients, stirring until blended.
  • Stir in nuts.
  • Pour evenly into prepared pans.
  • Bake for 55-65 minutes, or until toothpick inserted in center comes clean.
  • Cool on wire rack for 15 minutes before removing from pans.
  • Reviews

  • “this bread was very moist and tasted great. i to only got 2 loaves but that was because i used the large loaf pan instead of the normal size. would be great christmas gift “

  • “This was very moist,I added a tsp. of pumpkin pie spice to the ingredients.I only got two loaves however,and I had to cook it a bit longer.But my teenage son ate a whole loaf in on sitting.Very good bread.”

  • “This was an excellent recipe except that you wrote a can of pumpkin and I guess that it was the 1lb can (14oz)and it was correct…I followed the directions to the tee and it came out moist and wonderful…Thanks”

  • “Well guess what? I forgot to add the water, and realised it after I had poured out a pan of mini-muffins. The muffins were actually perfect without it, luckily. I already had the rest of the batter in 2 loaf pans so I added part of the called for water to the loaf pan batter, stirred it up and moved it over to a sheet pan. There is more than one way to skin a cat. This is an excellent recipe tho’ I did spice it up quite a bit with nutmeg, allspice and clove.
    I will not include the water next time. The bread in the sheet pan really was too moist for me, (doesn’t slice nicely) something I have not encountered before in a quick-bread, but I noticed that at least one other reviewer thought so too. I will make this again and again, sans water.
    The can size is 14 oz.”

  • “incredible!very moist, which we like.flavor was right on.not too spicy, though i upped the cinnamon to 1.5 tsp.i have now made this recipe about 6 times or more.i did about 1/2 to 1/3 C less sugar the second time and liked it better.sometimes i also replace some white sugar with brown.i also replace 1 cup of wheat flour with a cup of white to make a bit “heartier” though either way it is very good.this recipe makes 2 big loaves or 3 smaller loaves, we prefer 2 big loaves.thanks for sharing this Elena, this was quick, easy, and YUMMY!”

  • “This is a good recipe but too moist for our liking so I omitted one egg.I also reduced the sugar a wee bit and added a small handful of choc chips. Just yummy! I did replaced a 1/2 cup of the white flour with wheat but only because we like a heavier bread. It tasted great! I just made some and put it in those cute little decorated loaf pans I got at Michael’s Crafts for $1.00. Great for gifts! Thanks for posting this recipe!”

  • “I tried this twice and on both occasions it turned out great! My family and friends loved it! Thanks for a great recipe.”

  • “Had some left over pumpkin so I scaled the recipe down and made 1 loaf and took it into work.Served it with a maple spread.My coworkers couldn’t believe that I had made it!They thought I bought it at a store and wrapped it in foil!Word spread quick and it was gone in minutes- great recipe!”

  • “This was good bread. I substituted 1/2 c. unsweetened applesauce for 1/2 of the oil and 1 c. Splenda for 1 c. of the sugar. Left out the nuts due to personal preference and added 1/2 t. ginger and 1/2 t. nutmeg. Otherwise followed the recipe. This made 1 full-size loaf and 4 mini loaves. The mini loaves took 40 minutes to bake and the regular loaf took 1 hour. Thanks for posting! We’ve enjoyed this.”

  • “I also got only two loaves, but they were wonderful!For health’s sake, I substituted pumpkin pie spice for the cinnamon, my homemade applesauce for the oil, and flax seeds for the nuts.I also used Splenda for half of the sugar.My husband just came upstairs to get the second half of a loaf to take back downstairs to watch TV!Thanks for a great recipe!”

  • “This bread was so good. I added 1/2 cup of raisins to the batter before baking. Everyone who tasted it wanted the recipe. Thank you for sharing.”

  • “Yummy!! I made this with whole wheat flour and it was still moist and yummy. I also added raisins- only thing I would change- recipe states 1 can of pumpkin- what size can? I used 1/2 of a big one and it came out great.”

  • “Everyone loves this pumkin bread!Even those in my family who don’t really like the flavor of pumpkin.Very moist and easy to bake!It’s now a Thanksgiving Day tradition!:)”

  • “This is so quick to make and super moist just like we like it.I used almost 2 cups of pumpkin puree (needed to use it all up), 2.5 cups of sugar.Also added 1.5 tsp of cinammon, 3/4 tsp ground ginger, 3/4 tsp ground cloves and few dashes of nutmeg (1/4 tsp).We ate this warm I am sure this will be more yummy tomorrow, all spice recipes taste better the next day. This tasted the absolute best 2 days after it was baked, the flavours melded together so wonderfully. I baked this in one loaf pan and a 10 cup bundt pan.I preferred the bread baked in a loaf pan. The center of the loaf pan took longer to cook so I covered edges with foil until the center was cooked.Next time I will try this with a tsp of vanilla and nuts.Definite keeper. Thanks for sharing your recipe:)”

  • “This is almost identical to the recipe my aunt gave to me, except we use 1-1/2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg & no nuts. After cooling in the pan, we immediately turn out and wrap in aluminum foil and finish cooling…for some reason the bread is much more moist, almost custard-like in texture & reminds my children of pumpkin pie without the crust….scrumptious!”

  • “I just recently discovered how wonderful pumpkin bread is.This recipe produces a very moist and delightful loaf of bread.My sons have already requested that I make it again.”

  • “My husband loved this recipe, as did the friends that I gave it to for the holidays!”

  • “I made this for my husband to take to a potluck at work. I was hoping to send two loaves with him, and keep one for myself, but (like others who have posted reviews) I only got two loaves out of the recipe. Even though I didn’t get to try any myself, my husband said the bread got rave reviews, with several asking for the recipe. It must have been pretty good–they ate it all up! I can’t wait to try this again so I can get a bite, too!”

  • “Very simple to make. And moist. I found the recipe made one full size loaf and 3 mini-loaves perfectly! I used pumpkin pie spice inplace of cinnamon, but next time would still add a tsp. of cinnamon as well.”