This simple recipe is perfect to prepare on a busy Thanksgiving day and it adds just the right touch to a wonderful Thanksgiving feast.

Sara
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.

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  • Mix together flour, sugar, baking soda, pie spice, salt and baking powder. Add pumpkin, oil and eggs; mix well.

  • Pour into loaf pans and bake for 1 hour or until inserted toothpick comes out clean.

  • Allow to cool for 15 minutes before removing from pans.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

189 calories; 2.6 g protein; 29.8 g carbohydrates; 23.3 mg cholesterol; 221.3 mg sodium. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/12/2007
Pretty great. My first-time-through modifications (based on everyone else's reviews) are also my recommendations: - go a little light on the flour (either sift it or fluff the flour as you scoop out your cupfuls) - go a little heavy on the pureed pumpkin - DOUBLE the pumpkin pie spice - add 1 tsp. cinnamon - before putting in oven sprinkle top of loaves with chopped pecans (or other nuts) and a blend of cinnamon & sugar I used four mini-loaf pans and baked them for 50 minutes at the recommended temp - they came out perfect. A lovely color texture and flavor - pecans perfectly roasted. Recipe seems like it would accommodate even more moisture. For a denser bread perhaps add another egg more pumpkin or a little applesauce next time? xox Read More
(72)

Most helpful critical review

Rating: 3 stars
10/26/2004
It wasn't very moist although the flavor was fine. But I don't think I'll make this recipe again. Read More
(12)
97 Ratings
  • 5 star values: 70
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
11/12/2007
Pretty great. My first-time-through modifications (based on everyone else's reviews) are also my recommendations: - go a little light on the flour (either sift it or fluff the flour as you scoop out your cupfuls) - go a little heavy on the pureed pumpkin - DOUBLE the pumpkin pie spice - add 1 tsp. cinnamon - before putting in oven sprinkle top of loaves with chopped pecans (or other nuts) and a blend of cinnamon & sugar I used four mini-loaf pans and baked them for 50 minutes at the recommended temp - they came out perfect. A lovely color texture and flavor - pecans perfectly roasted. Recipe seems like it would accommodate even more moisture. For a denser bread perhaps add another egg more pumpkin or a little applesauce next time? xox Read More
(72)
Rating: 4 stars
11/12/2007
Pretty great. My first-time-through modifications (based on everyone else's reviews) are also my recommendations: - go a little light on the flour (either sift it or fluff the flour as you scoop out your cupfuls) - go a little heavy on the pureed pumpkin - DOUBLE the pumpkin pie spice - add 1 tsp. cinnamon - before putting in oven sprinkle top of loaves with chopped pecans (or other nuts) and a blend of cinnamon & sugar I used four mini-loaf pans and baked them for 50 minutes at the recommended temp - they came out perfect. A lovely color texture and flavor - pecans perfectly roasted. Recipe seems like it would accommodate even more moisture. For a denser bread perhaps add another egg more pumpkin or a little applesauce next time? xox Read More
(72)
Rating: 4 stars
12/04/2006
If I would have reviewed this recipe the day I made it I would only have given it three stars. It didn't immediately have the strong spice and pumpkin flavor I was looking for. However the next day I tried it again and I changed my mind. This is a moist bread that keeps well and improves in flavor. Next time I think I will top with a cinnamon-sugar mixture as mentioned in a previous review (just to see if it makes a difference on that first day). Read More
(35)
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Rating: 5 stars
04/19/2007
Very good. I added 1-1/2 cups of raisins that had been plumped in boiling water cloves nutmeg and a touch of ginger along with a lots of cinnamon Yummy definitely a 5 star recipe from the whole gang I mixed this by hand with a wire whisk and a spatula so easy too always a bonus Read More
(25)
Rating: 5 stars
06/11/2006
When I made this bread my family and friends inhailed the bread. A change of pace you could add nuts to the bread to make it more interesting. (use 1 cup of chopped nuts in the mixture place it in last) ENJOY Read More
(19)
Rating: 5 stars
12/23/2004
Really great bread! So good I gave it as gifts. I did a bit more cinnamon along with the pumpkin pie spice. I also added raisens and walnuts. It was really yummy! Read More
(14)
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Rating: 3 stars
10/26/2004
It wasn't very moist although the flavor was fine. But I don't think I'll make this recipe again. Read More
(12)
Rating: 1 stars
11/06/2007
I won't make it again. The last word I would use for this recipe is "awesome." It was dry salty and below average. I made it 3 times. The first time it was dry and salty. The second time I added raisins and walnuts. It tasted dry and salty but with raisins and walnuts. The third time I added extra sugar extra oil and one additional egg (along with the raisins and walnuts; this third time it was a completely different recipe and tasted pretty good...but still not "awesome." Bottom line don't bother. Read More
(9)
Rating: 4 stars
02/25/2008
This bread was very moist.I followed the recipe butI checked for doneness at 50 mins. It took 55 mins. to cook. I would add raisens pecans and maybe a little more pumpkin pie spice next time but still pretty tasty. Read More
(7)
Rating: 5 stars
09/27/2008
This Recipe is AWESOME!!! I made it with 3 teaspoons of pumpkin pie spice and 2 teaspoons of cinnamon. The bread came out moist and delicious! Read More
(7)