This spicy pumpkin bread comes out VERY moist even without oil. It tastes just like pumpkin pie!

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Ingredients

32
Original recipe yields 32 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 9-inch loaf pans.

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  • Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.

  • Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

139.7 calories; protein 2.4g 5% DV; carbohydrates 31.2g 10% DV; fat 0.9g 1% DV; cholesterol 23.3mg 8% DV; sodium 165.1mg 7% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2012
I baked this loaf and shared it with friends at my church's weekly movie night recently, and it was a hit! It was very moist with only a hint of the many spices that were used in making this wonderful bread. Read More
(10)

Most helpful critical review

Rating: 3 stars
10/17/2012
Made this for Recipe Group. I only made 1/2 the recipe. And I made a few changes as I usually do. First, I live at high altitude, so I added 1 heaping tablespoon of flour. Also I substituted 3/4C whole wheat flour for white flour. After mixing all the ingredients, the batter was very thick, so I added 1/2 cup of apple cider, since I had some. The thick batter really had to be addressed, so that's why 3 stars. I made muffins, which took 26 minutes to bake. The spice taste is stronger than the pumpkin. A good muffin. I don't know if I will make these again or not, but it was fun to try something new. Read More
(8)
19 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2012
I baked this loaf and shared it with friends at my church's weekly movie night recently, and it was a hit! It was very moist with only a hint of the many spices that were used in making this wonderful bread. Read More
(10)
Rating: 3 stars
10/17/2012
Made this for Recipe Group. I only made 1/2 the recipe. And I made a few changes as I usually do. First, I live at high altitude, so I added 1 heaping tablespoon of flour. Also I substituted 3/4C whole wheat flour for white flour. After mixing all the ingredients, the batter was very thick, so I added 1/2 cup of apple cider, since I had some. The thick batter really had to be addressed, so that's why 3 stars. I made muffins, which took 26 minutes to bake. The spice taste is stronger than the pumpkin. A good muffin. I don't know if I will make these again or not, but it was fun to try something new. Read More
(8)
Rating: 5 stars
09/16/2012
Really good and my girls couldn't wait for them to bake! I did make muffins for portability and baked them for 35-40 minutes. I had some pepitas and decided to top half the batch with them also. Thanks I love that these use no oil! Read More
(7)
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Rating: 3 stars
09/23/2012
Made this for Recipe Group...I guess I'm in the minority here but this was just ok for us. I made it exactly as written but mine came out w/ quite a rubbery texture that we really didn't care for. The flavor was nice and spice-y though. I also liked that this was a healthier version of pumpkin bread. This is something that I will most likely not make again but I was glad to give it a try. Read More
(3)
Rating: 4 stars
09/27/2012
This was decent. DIdn't knock my socks off but yummy. I liked that it didn't take oil but it was still nice and moist. I do agree with other reviewers that pumpkin wasn't the most prominent flavour. I didn't have most of the individual spices so I used about 3 tsp of pumpkin pie spice (for just one loaf). Read More
(2)
Rating: 3 stars
09/28/2012
Recipe Group Selection: 22 September 2012 This is a custom version of another Pumpkin Spice Bread that used to be on AR. It is now located at TOH. The difference being this bread uses no oil. I made a half batch of this as written and added oil to the other batch. This texture is more rubbery and dry. I made 3 different pumpkin breads in the same day and did a taste test with a few different people without telling them anything about any of the breads. Sorry to report this was the least favorite. Read More
(2)
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Rating: 3 stars
09/27/2012
Moist but lacking in pumpkin flavor. Still good bread! Read More
(1)
Rating: 3 stars
09/25/2012
Recipe group selection 9/22/12. I had high hopes for this but it's really just OK. I felt there was far more sugar than we would enjoy so I cut back to 3/4 cup each white and brown and it is plenty but something seems to be missing maybe ginger. I made 12 muffins and 1 8" loaf. The muffins tested done at 20 minutes but could have baked for another 5 or so. The loaf tested done at 35 minutes and started smelling burnt at 40 so I removed it from the oven cooled it and wrapped for freezing so we'll see. I thought eliminating the oil would make this lighter than my usual recipe but this seems much denser. Thanks for something new to try. Read More
(1)
Rating: 4 stars
09/28/2012
Very dense but moist cake. I added 1/2 cup applesauce and nuts as my changes. Def. overpowering on the spices maybe decrease by 1/2. I'm am sure it will be devoured up anyways as its not that bad. The spice is why I gave it 4 stars. It was done at 60 min. Read More
(1)