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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 131.3
  • Total Fat: 5.1 g
  • Cholesterol: 17.7 mg
  • Sodium: 131.1 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.6 g

View full nutritional breakdown of Pumpkin Bread calories by ingredient
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Pumpkin Bread

Submitted by: JENC42

Introduction

This is a great Fall Season Treat! Eat it at breakfast, snacktime, dinner or as an addition to Thanksgiving. Make muffins or loaves. This is a great Fall Season Treat! Eat it at breakfast, snacktime, dinner or as an addition to Thanksgiving. Make muffins or loaves.
Number of Servings: 48

Ingredients

    4 large eggs
    1 cup oil (veggie or olive)
    3 cups sugar
    2/3 cup water
    2 cups pumpkin (or 1 can Libby's)

    3.5 cups flour
    1.5 tsps salt
    2 tsps baking soda
    1 tsp cinnamon
    1 tsp nutmeg

Directions

Heat oven to 350
Beat eggs, oil and sugar fluffy. Add wter and pumpkin (careful- it splashes)
Sift dry ingredients together. Add to wet mix.
Pour into greased muffin tins or 4 loaf pans (can make more or less depending on size of pans).
Bake for about an hour. Rotate in over half way through.

Number of Servings: 48

Recipe submitted by SparkPeople user JENC42.






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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    i exchanged the 1 cup oil with 1 cup unsweetend applesauce for less calories.
    also, i used a 9 slot, wilton mini muffin pan and yielded 25 loaves. - 9/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this! Split the sugar, half brown, half white, next time I would probably cut some out. This is a massive recipe so be prepared! - 2/14/12

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful! I substitued Splenda for the sugar (cuts 720 cals!), used applesauce instead of oil (one cup is 1900 cals!!!), and it was DELICIOUS. Made an entire large loaf of bread and 12 muffins. Caution--don't use muffin cups--not enough oil in this recipe to peel the wrappers off cleanly. - 1/22/12

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  • Very Good
    1 of 1 people found this review helpful
    Used 1/2 c. oil, 1/2 c. applesauce. Also used whole wheat flour for 1 c. of the flour. Used 1 t. pumpkin pie spice, 1 t. cinnamon, and 1/2 t. nutmeg. Made muffins and mini-loaves. Delightful! Will make again. - 10/9/10

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  • Very Good
    1 of 1 people found this review helpful
    I made this with whole wheat flour. They were really good. All told, I had enought batter for a dozen muffins and three mini loaves. - 11/30/07

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  • use apple sauce instead of oil - 10/11/13

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  • it was a hit... the muffins needed to cook a little less than the loaf. - 11/19/12

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  • Sooo good! And it made a huge amount, so I was able to make 24 muffins and a loaf. Def will make again! - 11/6/12

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  • I made this for Christmas because my mom used to make Pumpkin Bread when I was younger. I substituted cinammon applesauce for oil and used wheat flour. Mommy loved it! - 12/27/11

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  • Easy and delicious! I used 1 tsp of both cinnamon and pumpkin pie spice and grated a little fresh nutmeg. I also subbed one cup of granulated sugar with one cup brown sugar. - 12/16/11

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  • made approximately 35 muffins...make sure to tap the muffin pan before putting in oven, otherwise you end up with a air pocket on the bottom because the batter doesn't settle on its own. - 11/11/11

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  • This is very good. I used the applesauce substitution as suggested. I made mini muffins & one regular size loaf. Stocking the freezer with some yummy snacks. - 11/9/11

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  • These were lovely - I added too much water by mistake but they tasted perfect, only needed 45 min in oven - 10/31/11

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  • Oh my sweet heavenly goodness!!! I also substituted whole wheat flour and halved the sugar with brown. I added some ground clove and allspice as well. I made 12 muffins and 1 loaf. For the muffins I placed a whole pecan on top and brushed maple syrup on the top just before they were finished! Great! - 10/17/11

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  • Hadn't had pumpkin bread in a while and stumbled onto this recipe. It was great and the loaf I took to work was gobbled up in a day. - 10/5/11

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  • my family and I are enjoying this very much...this is delicious - 6/17/11

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  • Made this last night to use up some leftover pumpkin. Very easy to make and it tastes delicious!! I ended up with 2 big loaves and 5 mini loaves. I'm going to freeze the mini loaves so I can enjoy this over the next couple of months. I'll definitely be making it again - thanks Jen! - 3/16/11

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  • added a little more cinnamon, nutmeg and added a little allspice, also replaced oil with applesauce, replaced 1tsp baking powder for 1 tsp baking soda and substituted 1 cup whole wheat flour.... got 24 muffins and 1 nice size loaf...family loved the taste and texture. THANK YOU JEN42 FOR THE RECIPE - 2/6/11

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  • This is my first time ever to make pumpkin bread. I switched things up a little and it came out really yummy. I used 1/2 cup of apple sauce and 1/2 cup of oil. Instead 3 cups of regular sugar I used 2 cups of regular and 1 of brown sugar. I also added a few walnuts on the top. - 12/13/10

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  • Made this for Thanksgiving. The recipe was easy to follow and it was delicious - so moist. - 11/25/10

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  • Very good! - 11/15/10

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  • Very good, I used mostly wheat flour, used 1/2 of the oil and the rest applesauce. Also, I used Splenda Sugar Blend in place of the sugar. We'll see what the girls at work think of it tomorrow! - 10/27/10

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  • SO moist and yummie! - 6/26/10

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  • I made this for Thanksgiving and it was a hit! So low in calories, but so high in flavor. This is def going to be a fav recipe on SP! Making it again this morning :) - 12/6/09

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  • delicious--just made it tonight! - 11/23/08

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