Easy Pumpkin Bread
- YIELDS
- 1 loaf
- COOK TIME
- 1 Hr 20 Min
The smell of this fresh, homemade, and Easy Pumpkin Bread baking in the oven is enough to bring back memories of cool fall days spent at the pumpkin patch. Bake this bread whenever you're craving a taste of fall and you'll be more than satisfied!
What You'll Need
- 1 1/2 cup sugar
- 1 1/4 cup all-purpose flour
- 1 cup canned 100% pure pumpkin (not pie filling)
- 1/2 cup vegetable oil
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/3 cup water
- 2 eggs
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
What to Do
- Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray.
- In a large bowl, combine all the ingredients; mix well and pour into prepared loaf pan.
- Bake about 1-1/4 hours or until a wooden toothpick inserted in the center comes out clean.
- Let cool before slicing.
Notes
Canned pumpkin is one of our favorite fall shortcuts! For more recipes featuring this easy pantry ingredient, click here!
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bearlover1122 5389 959
Nov 13, 2018
this is one of the best pumkin bread I have made, and I have made many. Moist and delicious.
rjduckworth
Sep 19, 2016
This sounds so good. I have been craving some pumpkin bread so will make soon, but will sub cranberries for the raisins and pecans for the walnuts.
esteeeubanks 03335 19
Dec 20, 2013
This is so easy to make and is so moist and yummy! We love it.
mvl57 9732263
Dec 19, 2013
Some of you are commenting on it being a whole can of pumpkin, but the recipe says 1 cup. I'm sure there is more than a cup of pumpkin in the can. Not sure how much pumpkin to use for the recipe, but it sounds like a good one.
Test Kitchen Team
Sep 28, 2015
Hey there - this recipe calls for one cup of canned pumpkin. If you're using a 14 oz can there will only be a little left, so you can go ahead and throw that in too if you'd like.
kkay611 0142270
Oct 27, 2013
Everybody here posting is discussing the technical processing of pumpkin...I guess that is ok but what I want to know is HOW DOES IT TASTE? would like to know opinions of that question before I go through the hassle of processing a pumpkin.
JudyTrudy
Nov 24, 2012
I so disagree with the poster below who said fresh pumpkins aren't worth it. Get a sugar pumpkin, was it., take the stem off and cut it and bake it at 450 for about 30 mins after taking the seeds out. scoop out the pulp, puree it and you have your canned pumpkin. Alterntely you could clean as above except stap it once and score the outside, bake it whole same temp until being punctured with a fork it is soft. wait until it is cool, peel off the skin and scoop out the seeds... puree and once again you have pumpkin...tastes better than canned!!!
chito45bb 3621073
Jul 10, 2012
Can someone help? friends gave me a large pumpkin and want to know how to substitute for can one for this recipe?
rhmaustin
Oct 06, 2012
Large pumpkins aren't suitable for cooking. They have too much sinew inside. What you want is a small pumpkin, say, less than a foot across. Cut a hole in the top and spoon out the pumpkin meat inside. If you want to use it in this recipe, you'll have to steam it till it's soft and then it through a food processor, till it's like canned pumpkin. It's really not worth the trouble. Canned pumpkin is ideal to cook with and I'm not aware of any impurities in it -- plain old canned pumpkin is just pure pumpkin.
zanest33 8233885
Sep 25, 2011
Maybe they changed the recipe after you posted. It reads 1 cup of canned pumpkin
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