Total TimePrep: 15 min. Bake: 65 min. + cooling
Makes1 loaf (16 slices)
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup water
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
- Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
- Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Easy Pumpkin Bread Tips
How do you know when pumpkin bread is done?When you near the end of the bake time, insert a toothpick or knife into the center of the bread while it's still in the oven. If the tester comes out clean, the bread is ready to be removed. Another sign is that the edges will brown and start to pull away from the pan.
Can I make this recipe with cake mix?No, we don't recommend making this recipe with cake mix. However, you can use cake mix as a shortcut in these easy pumpkin recipes.
How do you keep pumpkin bread moist?To keep pumpkin bread moist, wrap it in foil or plastic wrap store in an airtight container. Pumpkin bread will keep at room temperature for two days. To preserve the loaf for longer, place in the refrigerator for up to a week or in the freezer for 2-3 months.
What tools are essential for this recipe?The great thing about this easy pumpkin bread recipe is that it only dirties up a few dishes. You'll need a medium-sized bowl, sturdy whisk and a 9x5-in. loaf pan. Keep these essential bread baking supplies handy.
Nutrition Facts1 slice: 221 calories, 10g fat (1g saturated fat), 23mg cholesterol, 212mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 3g protein.
Jun 5, 2020
I've made alot of recipes for pumpkin bread but this might be the best. Inused pecans as I was out of walnuts, no raisins but did add a bit of Cinnamon. The nutmeg and clove ratios were wonderful. Full.discloaure I used peanut oil instead of canola. It was delicious!
Apr 4, 2020
It was okay, I agree with some users. The ingredients aren't proportional. It was way to moist. Wet almost. Unfortunate, as it is a waste of ingredients.
Apr 4, 2020
I added just a few ounces of sarcasm and a pinch of annoyance.....This bread turned out perfectly. Baked for 65 minutes and are you ready...actually FOLLOWED THE RECIPE as written and am reviewing it as it was written. I guess I'm living on the edge or something. It was moist, delicious, and guess what...perfectly sweetened. I wondered about the 1.5 cups of sugar but figured that since I was FOLLOWING A RECIPE...I should actually I don't know...FOLLOW THE RECIPE. I highly recommend trying this and maybe even FOLLOWING THE RECIPE as written to get the best results.
Feb 26, 2020
This is a very flexible recipe.I added about 1 1/2 to 2 cups of fresh pumpkin pure ( which I make from our jack-o-lantern and freeze) and was generous with the nuts and spices, and it came out great both times. It needs to bake for about 1 hour and 20 minutes, so just make sure you test it. yum!
Jan 9, 2020
Something in this recipe is way off with the ingredients. My bread was not all all the correct mix of ingredients.
Nov 16, 2019
I just finished making 7 of these breads plus 1 made with stevia for a diabetic friend. They were easy andcame out looking great. They smell divine so I am hoping they taste that way as well
Nov 7, 2019
This was very good. I cut back on the sugar and nutmeg due to my tastes. It was very moist! Everyone loved it!
Oct 12, 2019
This was fantastic pumpkin "bread", these should actually be referred to as "cakes." Used fresh baked pumpkin, ground up the cloves and cinnamon sticks because it's all I had in hand. Used standard cane sugar and some maple syrup, and subbed all baking powder for the baking soda. Still turned out fantastic. One thing I love about this recipe is that it uses 1/2c water instead if just going for the 1 entire cup of canola oil, as less healthier recipes do. Would also try adding 1 or 2 teaspoons of vanilla next time. Forget canned pumpkin and used fresh if you can, it makes a world of difference!
Oct 6, 2019
I've made this twice so far. It will be my go-to pumpkin bread recipe. It's a very adaptable recipe and I'll probably make it a little different each time. I'll never use 1.5C of sugar, that's for sure. Today I used 3/4th cup and it's perfectly sweet.
Sep 22, 2019
Thid bread is fantastic! It is my go to recipe!