'This pretty quick bread is the only thing my kids will eat when they don't feel good,' writes Tammy Neubauer from Ida Grove, Iowa.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
50 mins
total:
60 mins
Servings:
48
Yield:
48 servings
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the dry ingredients. In another bowl, combine the eggs, pumpkin, oil and water; mix well. Stir into dry ingredients just until moistened. Pour into three greased 8--in. x 4-in. x 2-in. loaf pans.

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  • Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

122 calories; protein 1.6g; carbohydrates 20.4g; fat 4g; cholesterol 15.5mg; sodium 187.1mg. Full Nutrition
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Reviews (28)

Rating: 5 stars
11/20/2007
Wow - this is a great recipe! I didn't have any allspice (I thought I did!) so I substituted the 2 tsp allspice with 1 extra tsp cinnamon and 1 extra tsp nutmeg. It's really good! I will definitely make this recipe again! Read More
(19)
Rating: 5 stars
11/27/2006
This pumpkin bread is fabulous! It's very moist, spicy, and it melts in your mouth. It also toasts up fabulously. It's a definite keeper. Thanks, Tammy! Read More
(13)
Rating: 5 stars
10/21/2007
I LOVE this bread! This recipe fits into either two larger bread pans or three of the smaller aluminum ones. I sprinkled a little cinnamon/sugar mix on top before I cooked it. Read More
(12)
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Rating: 5 stars
12/29/2007
I was looking for a recipe to use up some leftover pumpkin. With so many pumpkin bread recipes on this site I chose this one because of all the spices that were used. I am glad I did. It was so good. Nice and moist and spicy. I changed the recipe to 32 servings making 2 loaves. Read More
(11)
Rating: 5 stars
12/27/2008
This is only the second quick bread I've ever made. I followed the recipe to a "t", and the bread came out flavorful and moist. It filled my home with the most pleasing aroma. It's just perfect all the way around! Read More
(6)
Rating: 5 stars
11/09/2009
This bread is the best bread ever. I change it up a little but over all the recipe is the same. It freezes well and stores like a dream in a air tight on bag! I really loved making this bread and make it every year! thanks Jenn form CA Read More
(5)
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Rating: 5 stars
11/12/2007
This deserves more than 5 stars. Absolutely delicious, moist, spicy and yummy. I have tried a couple variations (though I don't know why) used very ripe bananas very good too. Then I also tried raisins and nuts, that was definitely a failure they sunk to the bottom. My son said I should frost it, but I love it au-naturale. It could be considered a cake- whatever you call it it's great! Thanks Tammy, it's in my file now. Read More
(5)
Rating: 5 stars
12/07/2009
This bread is amazing! Everywhere I take it, people love it. My family can't get enough of it. It's moist and seems to have just the right amount of pumpkin taste - that goes for the spice, as well. I've lost track of how many times I've made this now - everyone keeps asking for it! Read More
(5)
Rating: 5 stars
10/19/2009
I used 1/2 pumkin & 1/2 persimmon puree, Awesome! This is the best bread EVER!! Read More
(5)