A very moist holiday bread that makes enough for you and gift giving as well.

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
36
Yield:
3 loaves
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.

    Advertisement
  • Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Stir in nuts and raisins. Divide batter into prepared pans.

  • Bake for 1 hour. Cool on wire racks.

Nutrition Facts

209 calories; protein 2.7g 5% DV; carbohydrates 30.8g 10% DV; fat 9g 14% DV; cholesterol 20.7mg 7% DV; sodium 249.8mg 10% DV. Full Nutrition

Reviews (170)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/24/2006
I have been making this recipe, without nuts or raisins, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the center, add all the wet ingredients, then mix. Also, the instructions were clear about cooling, wrapping in plastic and refrigerating the loaves overnight for optimum moistness. I have also tinkered with this endlessly to make it more Weight Watchers friendly (low fat, high fiber). For the low fat version, change the 3.5 c flour to 2 c white, 1.5 c whole wheat flour. Reduce sugar to 2 cups. Reduce oil to 1/4 cup. Add 3/4 c unsweetened applesauce. Increase water to 3/4 cup. No nuts or raisins. works every time. Makes a zillion muffins at 2 points each. Or bread, makes 2, 9x5 loaves. But who can eat just ONE slice?! Read More
(290)

Most helpful critical review

Rating: 3 stars
10/29/2011
I cut the recipe in half. I cut the sugar back in half again only using 3/4 of a cup. Instead of plain water I used a stewed/cooled cup of unsweetened honey vanilla chai for a little more flavor. I made no other changes. I made muffins out of this recipe--I got twelve muffins that were a little on the small side. These turned out okay but for us they weren't really pumpkin-y plus they turned out a little dry. I think had I not added the chai they wouldn't have had much flavor either. This was a decent recipe but next time I'll make something with more spices and more pumpkin. Maybe it was cutting the recipe back? I really don't know and I don't have the extra ingredients to re-try this recipe. Read More
(17)
198 Ratings
  • 5 star values: 159
  • 4 star values: 31
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
10/23/2006
I have been making this recipe, without nuts or raisins, since the beginning of time, OK since 1970 (when I was 9). My instructions were to combine all dry ingredients, make a well in the center, add all the wet ingredients, then mix. Also, the instructions were clear about cooling, wrapping in plastic and refrigerating the loaves overnight for optimum moistness. I have also tinkered with this endlessly to make it more Weight Watchers friendly (low fat, high fiber). For the low fat version, change the 3.5 c flour to 2 c white, 1.5 c whole wheat flour. Reduce sugar to 2 cups. Reduce oil to 1/4 cup. Add 3/4 c unsweetened applesauce. Increase water to 3/4 cup. No nuts or raisins. works every time. Makes a zillion muffins at 2 points each. Or bread, makes 2, 9x5 loaves. But who can eat just ONE slice?! Read More
(290)
Rating: 5 stars
10/27/2007
This is the same recipe I have been making for about 8 years, after one bite of my "Aunt Eva's Pumpkin Bread". This recipe is very moist, flavorful and comes out every single time. I would suggest the following minor alterations - increase water to 1 C and decrease oil to 2/3 C. Pour the 1 C of (boiling) water over the raisins to plump them up, then use the raisin water for more flavor. I have been making it this way for 8 years and everybody loves it! Read More
(146)
Rating: 5 stars
11/11/2005
This is the best pumpkin bread! I have made it dozens of times and it's always a hit. I have even made it as a cake: double the recipe take two bundt cake pans and prepare as directed bake as directed allow to cool cut off the tops of each to make them flat so they will fit together when place with cut sides place together it should resemble a pumpkin ice with cream cheese icing (colored orange). So cute! Read More
(111)
Advertisement
Rating: 5 stars
11/16/2007
We love this recipe! After perusing many of the reviews I made some modifications to increase the recipe's "healthy factor." Here is my ingredient list: 2c white flour 2c whole wheat flour 2c sugar 2 tsp baking soda 1 tsp baking powder 1 tsp allspice 2 tsp salt 1 tsp nutmeg 1 tsp cinnamon 1/2 tsp ground cloves 1/4c canola oil 3/4c unsweetened applesauce 3/4c water 4 eggs 15 oz can pumpkin puree. Combine the dry ingredients blend in the wet ingredients then bake. Yummy and I feel good about giving it to my toddler. Read More
(79)
Rating: 5 stars
03/08/2008
I made three 5x3 loaves and one 9x5. I decreased the sugar to 2 cups, put the juice of one orange in a measuring cup, and filled it to the 3/4 cup mark with water, added the zest of the orange, used 1/4 cup of vegetable oil and 3/4 cup unsweetened homemade applesauce, and used 2 cups of unbleached flour and 1 1/2 cups of whole wheat flour. It was so yummy! Using the orange juice and zest gave it a really good flavor. My whole family loved it! I didn't put nuts or raisins in it because I don't like them. Read More
(53)
Rating: 4 stars
11/03/2003
I enjoyed this recipe and had lots of compliments on it. I made some with and without pecans. It makes a lot - I gave some away. I also left the raisins out only because my family doesn't like raisins. It was very enjoyable though. Very moist and delicious. I recommend it!!! Read More
(40)
Advertisement
Rating: 5 stars
10/30/2009
My Grandmother always made pumpkin bread around the holidays and this recipe reminds me of hers. It was very moist. I cut the recipe in half added 2 teaspoons of vanilla and baked in a 9x5 inch glass baking dish. It was done in 1 hour and 5 minutes. The smell was wonderful and filled the kitchen! Read More
(29)
Rating: 5 stars
04/11/2003
Nice soft and moist recipe. Very easy to make even for a cooking novice like me. Read More
(29)
Rating: 4 stars
08/27/2005
Definately a great recipe although I used pecans instead of walnuts and I left the raisins out. The bread came out very moist and smelled wonderful while baking. However this bread was just a tad bit too sweet for my liking; next time I will reduce the sugar to maybe 2 3/4 cups instead of 3 cups. Excellent fresh from the oven spread with butter or cream cheese!! Read More
(26)
Rating: 3 stars
10/29/2011
I cut the recipe in half. I cut the sugar back in half again only using 3/4 of a cup. Instead of plain water I used a stewed/cooled cup of unsweetened honey vanilla chai for a little more flavor. I made no other changes. I made muffins out of this recipe--I got twelve muffins that were a little on the small side. These turned out okay but for us they weren't really pumpkin-y plus they turned out a little dry. I think had I not added the chai they wouldn't have had much flavor either. This was a decent recipe but next time I'll make something with more spices and more pumpkin. Maybe it was cutting the recipe back? I really don't know and I don't have the extra ingredients to re-try this recipe. Read More
(17)