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Healthier Pumpkin Bread

Rated as 4.57 out of 5 Stars

"This a wonderful pumpkin bread that has less fat and calories."
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1 h 20 m servings 309
Original recipe yields 20 servings (2 large loaves)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 large bread pans.
  2. Beat sugar, pumpkin, eggs, water, applesauce, vegetable oil, and vanilla extract together in a large mixing bowl.
  3. Whisk flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger together in a separate bowl; stir into the pumpkin mixture until just combined. Fold walnuts into the resulting batter; pour into prepared bread pans.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. Wrap tightly in aluminum foil to store.


  • Cook's Note:
  • You may substitute 1 cup wheat flour for 1 cup of the all-purpose flour.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 309 calories; 10.7 50.2 4.7 37 279 Full nutrition

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Read all reviews 5
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I cut this recipe in half to ten servings. Instead of water, I used unsweetened Tazo vanilla rooibus tea and I doubled the amount of spices. I also used pecans instead of walnuts. I made muffins...

A Great recipe to use up our pumpkin! I used milk instead of water;)

It came out great, I used 1 cup dark brown sugar instead of white and 1/2 C. Soy flour instead of white. I also added a cup of raisins...yum yum yum

I used dried cranberries instead of nuts and coconut oil for the oil. I did not have all the spices so I only used nutmeg and cinnamon and added an extra teaspoon of vanilla. I also used pumpkin...

I'm sorry to give this a low rating, but it didn't come out well in my bread machine. I'll have to update my rating when I make it again in my regular oven. I used half the amount of sugar (bro...