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Pumpkin Bread

Fragrant with cinnamon and chopped nuts, this pumpkin bread is a classic.

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( 122 Ratings)

122 Ratings

5 Stars 62%

4 Stars 16%

3 Stars

2 Stars

1 Stars 12%

Member Reviews ( 34 )

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Prep Time 15 min
Total Time 3 hr 25 min
Servings 24

Ingredients

1: can (15 ounces) pumpkin (not pumpkin pie mix)

1 2/3: cups sugar

2/3: cup vegetable oil

2: teaspoons vanilla

4: eggs

3: cups Gold Medal® all-purpose or whole wheat flour

1/2: cup coarsely chopped nuts

1/2: cup raisins, if desired

2: teaspoons baking soda

1: teaspoon salt

1: teaspoon ground cinnamon

1/2: teaspoon baking powder

1/2: teaspoon ground cloves

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Directions

1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
2 Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

EXPERT TIPS

Expert Tips

Greasing just the bottoms of the pans helps form a gently rounded top. If the sides are greased, edges of the loaf may have ridges.

Go ahead and leave the raisins out if you don't like them. The bread will still be delicious!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 95
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 110 mg; 110 %;
Total Carbohydrate: 14 g; 14 %
(Dietary Fiber 1 g 1 % ),
Protein: 2 g; 2 %

% Daily Value*:

Vitamin A: 42%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 34 Reviews View All

Posted 11/25/2012 6:07:39 AM REPORT ABUSE Deb-sBakingAgain said:

Rating:

Fabulous recipe. I did make a few changes, however. It looked to me like there was too much sugar for my tastebuds, so I reduced it (using brown sugar) to a cup and a half. I also altered the spices and included nutmeg, ginger and cardamom. I whipped up a spread made of cream cheese mixed with honey and spices to spread like butter. It was a big hit, and not too sweet.

This reply was: Helpful Inspiring

Posted 11/17/2012 8:57:15 AM REPORT ABUSE MrsKilby25 said:

Rating:

I've been making this bread for two years and it always comes out moist and delicious. But while you're eating it sometimes there's a slight crunch. It's not egg shells so I don't know what is going on.

This reply was: Helpful Inspiring

Posted 9/17/2012 5:48:28 PM REPORT ABUSE OKNanaofnine said:

Rating:

This is a great recioe!! I am in the mood for Fall and this baking made my house smell like it. I also like to serve this at holiday parties. I slice it and make cream cheese frosting sandwiches. Great finger food if cut into small shapes. Yumm!!

This reply was: Helpful Inspiring