Rating: 4.72 stars
573 Ratings
  • 5 star values: 446
  • 4 star values: 101
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 0

This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day.

Recipe Summary test

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
24
Yield:
2 - 9x5 inch loaves
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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. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

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  • In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.

  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Nutrition Facts

263 calories; protein 3.1g; carbohydrates 40.6g; fat 10.3g; cholesterol 31mg; sodium 277mg. Full Nutrition
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Reviews (467)

Most helpful positive review

Rating: 5 stars
08/13/2007
STOP! Before you add a whole cup of super fattening oil....use a cup or more of unsweetened applesauce. I rate this 5 stars! I did the applesauce substitution and also used whole wheat pastry flour. I also cut the sugar down to 2 cups (I used cane juice) and dang if these healthier adjustments didn't make it moist and fabulously better for you! I can never justify adding over a 1/4 c. oil to anything baked. The kids loved it. The dogs loved it. And most importantly I loved it! Read More
(767)

Most helpful critical review

Rating: 3 stars
06/14/2010
I made this just as the recipe directed and my review is based on doing just that, with no changes. I found this to be moist (but really, how often do you come across a dry pumpkin bread, especially with a cup of oil?), pretty, and with the compact but tender crumb you'd expect. It also had a deep, pumpkin color. Choosing this recipe was merely for the reason that it called for less spice than I'm used to, and no nuts or raisins. I wanted to try something different. Unfortunately, pretty loaf as it is, a loaf that admittedly turns out perfectly, it is only mildly pumpkin flavored, and only mildly spiced. In a word, it's basically kind of blah. Moist, beautiful, but blah. Amp up the spices, or add raisins, craisins, nuts or SOMETHING, and this could easily be improved to at least 4-star quality. Read More
(61)
573 Ratings
  • 5 star values: 446
  • 4 star values: 101
  • 3 star values: 21
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
08/13/2007
STOP! Before you add a whole cup of super fattening oil....use a cup or more of unsweetened applesauce. I rate this 5 stars! I did the applesauce substitution and also used whole wheat pastry flour. I also cut the sugar down to 2 cups (I used cane juice) and dang if these healthier adjustments didn't make it moist and fabulously better for you! I can never justify adding over a 1/4 c. oil to anything baked. The kids loved it. The dogs loved it. And most importantly I loved it! Read More
(767)
Rating: 4 stars
04/28/2007
The bread turned out great. I ended up having to bake it at a lower temp for a little longer because it was getting burned on the outside and still raw on the inside. A tip for those who don't have pumpkin pie spice, you can make your own that works just great for this recipe. 3 tsp of pumpkin pie spice = 1.5 tsp cinnamon, 3/8 tsp allspice (or cloves), 3/4 tsp ground ginger, and 3/8 tsp nutmeg. Read More
(289)
Rating: 5 stars
12/16/2003
This recipe is delicious! I used 5.75" X 3.25" pans (for gifts). The recipe made 6 gift loaves and they were a HUGE hit! For the smaller pans, I baked them for 20 minutes, then covered them with foil and baked another 20-25 mintues. YUM! Read More
(197)
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Rating: 4 stars
11/03/2007
This was pretty good pumpkin bread though I think it needs more spices. I combined the recommendations of others and used 1/2 whole wheat flour and 1/2 white flour. I also used 2 cups white sugar and 1 cup brown sugar and 1/2 cup applesauce and 1/2 cup oil. It made two loaves(8.5X4.5 pans) plus 6 muffins. Read More
(86)
Rating: 3 stars
06/14/2010
I made this just as the recipe directed and my review is based on doing just that, with no changes. I found this to be moist (but really, how often do you come across a dry pumpkin bread, especially with a cup of oil?), pretty, and with the compact but tender crumb you'd expect. It also had a deep, pumpkin color. Choosing this recipe was merely for the reason that it called for less spice than I'm used to, and no nuts or raisins. I wanted to try something different. Unfortunately, pretty loaf as it is, a loaf that admittedly turns out perfectly, it is only mildly pumpkin flavored, and only mildly spiced. In a word, it's basically kind of blah. Moist, beautiful, but blah. Amp up the spices, or add raisins, craisins, nuts or SOMETHING, and this could easily be improved to at least 4-star quality. Read More
(61)
Rating: 5 stars
04/11/2003
this was my first time making homemade bread & it was great! i would definitely recommend this easy recipe. Read More
(46)
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Rating: 4 stars
12/16/2003
I felt it needed a little more pumpkin flavor but the texture was wonderful and stayed moist. Read More
(41)
Rating: 5 stars
12/23/2010
I used the Pumpkin Pie Spice I recipe for the pumpkin spice. I took the advice of a reviewer on there and added 1/4 tsp cloves to that blend--and it's more clovey than I like. I think next time I will make the recipe as stated. So, back to this recipe. As advised by other reviewers, I doubled the spices to 6 tsp, and the pumpkin as well (two 15oz cans vs. one can). I also eliminated the oil entirely, exchanged one cup of white sugar for a cup of brown, and added 1/2 cup of applesauce, and baked for 70 minutes. It came out so perfectly that I'm surprised a blue ribbon didn't materialize on the pan the second it came out of the oven. A perfect chewy crust and a very dense and tender crumb, just WOW. Gorgeous. I'm giving it 5 stars based on that, even though the flavor isn't quite there for me (I'm sure people who like a little more cloves than I do would be delighted with it). Once I tweak my spice blend to my own preference, I bet it will be absolutely divine. Read More
(40)
Rating: 5 stars
04/11/2003
my son who is 15 made this recipie for his foods class. They all loved it and he said it was really fast and easy. Read More
(39)