Enjoy all the flavors of pumpkin pie in this easy, delicious, and moist pumpkin bread. Keep it in the refrigerator for a quick breakfast, snack, or even a not-too-sweet dessert.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.

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  • In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.

  • Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

Tips

Nutrition Analysis per serving: Calories 260, Calories from Fat 90, Total Fat 10g (15% DV), Saturated Fat 1g (5% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 220mg (9% DV), Carbohydrates 40g (13% DV), Dietary Fiber 1g (4% DV), Sugars 26g, Protein 3g, Vitamin A 50%, Vitamin C 2%, Calcium 2%, Iron 6%.

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/23/2018
So moist! I followed the recipe exactly except that I hand-mixed the dry ingredients then I beat ALL of the ingredients on low until mixed. I found the parchment paper in the bottom of the pan really helped to remove the loaf! I had to cook mine the entire 70 minutes. Read More
(1)

Most helpful critical review

Rating: 3 stars
11/16/2018
I followed the recipe just as it was but at the end I added walnuts I had on hand this recipe did have quite a different taste than I expected and in the ingredients list the canned pumpkin wasn't listed!! I think in the future I will skip this one!! Read More
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/23/2018
So moist! I followed the recipe exactly except that I hand-mixed the dry ingredients then I beat ALL of the ingredients on low until mixed. I found the parchment paper in the bottom of the pan really helped to remove the loaf! I had to cook mine the entire 70 minutes. Read More
(1)
Rating: 5 stars
11/19/2018
Delicious and moist! Read More
Rating: 5 stars
11/17/2018
Very good. I will definitely use this often. I would like to try it with some nuts next time. Read More
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Rating: 3 stars
11/16/2018
I followed the recipe just as it was but at the end I added walnuts I had on hand this recipe did have quite a different taste than I expected and in the ingredients list the canned pumpkin wasn't listed!! I think in the future I will skip this one!! Read More
Rating: 5 stars
11/16/2018
The pumpkin bread was delicious. I followed the directions to the letter. Read More
Rating: 5 stars
11/19/2018
Didn't change anything only added nuts and cranraisins. Delicious! Read More
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Rating: 5 stars
11/18/2019
I made this last night and it turned out great! Very moist. I brought it to work and my co-workers ate it up! Read More
Rating: 5 stars
12/12/2019
I made this recipe with a few differences. I used fresh pumpkin instead of canned and I believe that made this bread taste above and beyond my expectations! I also didn't have any nuts on hand so I used some dairy free dark chocolate chips. Everyone was raving about the bread! Read More