This recipe is at least 40 years old. It makes a very moist bread. It's been described as tasting like pumpkin pie without the crust.

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.

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Nutrition Facts

197 calories; protein 2.4g; carbohydrates 30.5g; fat 7.7g; cholesterol 23.3mg; sodium 151.2mg. Full Nutrition
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Reviews (302)

Rating: 5 stars
10/19/2007
This bread smells AMAZING while it's baking! I made the following changes, used 2 cups white sugar, 1 cup brown sugar, used applesauce instead of oil, added a teaspoon of vanilla and used 1/2 cup orange juice instead of water. I baked it in a bundt pan since I only have 1 loaf pan. It took 90 minutes to bake. It smelled so good we could hardly wait for it to finish baking. I let it cool about 10 minutes before removing from the pan and then sprinkled the top with a little cinnamon & sugar. We cut into it immediately while it was still steaming. YUM-YUM-YUM! This recipe makes a very dense cake so if you're looking for something that is light and fluffy this isn't it. My son suggested whipped cream would be really good with this and I agree. Next time I'll serve with a dollup of freshly whipped cream. Read More
(265)
Rating: 5 stars
10/31/2006
I love this recipe just as much as the Downeast Maine recipe on AR. Replaced all the oil w/applesauce and it made for a supermoist bread without the added fat. I only had 2 cups of white sugar, so also added 1/2 cup brown. It was plenty sweet. Fresh squeezed orange juice replaced the water. also added 1 tsp. vanilla. I love the spice blend in this recipe; it does remind me of that pumpkin pie taste. Used 2 cups fresh pumpkin. Made 2 very nice loaves to freeze and 1 small 'review' muffin. Very nice easy recipe. This would make a nice bundt cake. Read More
(135)
Rating: 5 stars
10/30/2006
I made this as written but with the addition of 1/2 cup of golden raisins, 1/2 cup dried cranberries and 1 cup of walnut pieces. I also made a brown sugar glaze for the top using 1/2 cup orange juice, 1 cup (loosely packed) brown sugar, 1/2 Tsp maple flavoring, and 1/4 cup of crushed walnut pieces. The yield was one loaf and one bundt cake. My family devoured the loaf and my office devoured the cake!! Everone raved at how amazingly good it was. Thank you for a wonderful recipe that I will be baking again, and again and again!! Read More
(72)
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Rating: 5 stars
11/05/2007
We really like this recipe. The loaves came out beautiful. After reading the other reviews we made the following modifications and it was very delicious and spicy. 2 c sugar / 1 c brown sugar 4 c flour 2 teas cinnamon / 2 teas nutmeg / 2 teas ginger / 1 teas allspice / 2 cups walnuts. Didn't need to top with anything. But we did try it topped with whip cream or butter (whip cream was better!) THANKS! Definately a keeper. Read More
(53)
Rating: 5 stars
10/21/2011
I knew I was going to like this recipe. With minor variations it’s the same recipe I, like the submitter, have used for over 40 years – so long I’ve long forgotten where I originally got it from. It’s not an unusual recipe, but it makes an unusually good bread. Unlike other breads, this is “just right” on all characteristics – just right sweet, just right moist and just right on the spices. I would change absolutely nothing in this recipe. It even rises up and shapes just right too. I like mine with “stuff” in it so I added 2/3 c. of dried cherries (raisins or dried cranberries are good too) and 2/3 c. of chopped walnuts. My pans were slightly smaller, 8-1/2 x 4-1/2” to be exact, which might explain why I needed more baking time, about 1 hour and 15 minutes. But as the submitter directs, “bake until done,” no matter what size pan (or even muffin tin) you use – just adjust time accordingly. Read More
(50)
Rating: 5 stars
10/20/2006
I've had this recipe for more than 10 years now, and it's so great to make muffins with. If you need a ton of muffins for cheap, mix this up. Read More
(38)
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Rating: 5 stars
10/17/2006
My first attempt at pumpkin bread and it was fabulous! Super moist and delicious and completely fool proof. Brought it to a holiday potluck and it was gone in no time. This is my new staple pumpkin bread! Read More
(29)
Rating: 5 stars
10/23/2006
This bread was so moist! I made it in 1 loaf pan and 1 bundt pan. The bundt cake I drizzled with a homemade white glaze (butter, milk, powdered sugar). Everyone wanted the recipe! Thanks for sharing. Read More
(26)
Rating: 5 stars
09/28/2007
This bread is moist and yummy. I often follow the recipe to the letter, and my family loves it. Sometimes I add 2 c. of oats and 3/4-1 c. of nuts. Yum! Read More
(21)