pumpkin bread

pumpkin bread

4.6 of 5 (21)
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Nutritional Info
  • Servings Per Recipe: 43
  • Amount Per Serving
  • Calories: 127.1
  • Total Fat: 5.8 g
  • Cholesterol: 19.8 mg
  • Sodium: 130.7 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.1 g

View full nutritional breakdown of pumpkin bread calories by ingredient
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Number of Servings: 43


    2 c sugar
    1c oil
    23 oz can of pumpkin
    3.5 c whole wheat flour
    2 t salt
    2 t baking soda
    1t baking powder
    1 t nutmeg
    1 t all spice
    1 t cinnamon
    .5 t clove
    2/3 c water


mix wet then add dry put in two greased and floured oaf pans and bake for 40-60 min at 355 until tooth pick comes out clean. Let sit for ten minutes then remove from pans and cool. I figured calories at 20 servings so about 10 slices a loaf.

I often add 1 c choc chips for the kids but not included in the calories.

Number of Servings: 43

Recipe submitted by SparkPeople user HEATLTHYMAMA.

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Member Ratings For This Recipe

  • Very Good
    16 of 16 people found this review helpful
    This is a great recipe. To get the calorie count down, I replaced the cup of oil and used one cup of unsweetened applesauce instead. It's just as moist without adding all the extra calories of oil! Great recipe, always a hit with my family and friends. - 11/4/08

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  • 8 of 8 people found this review helpful
    Added flaxmeal and some vanilla extract and used pumpkin pie spice instead of separate cloves/cinnamon and nutmeg. Also made in regular size muffin tins (24 muffins for 30 minutes at 350) - delicious!! - 10/23/08

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  • 2 of 2 people found this review helpful
    I am confused as recipe called for 2 baking pans with 10 slices per pan. That equals 20 servings to me but the nutritional portion stated 43 servings and gave values for 43 servings. Why? - 10/20/11

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  • 2 of 2 people found this review helpful
    good recipe, however it only makes 20 servings, not 43, so the calories are higher folks. - 11/4/10

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  • Very Good
    2 of 2 people found this review helpful
    I used brown sugar instead of white. Next time will reduce the cloves to 1/4 tsp. Texture is more like cake than bread. Very delicious! - 5/25/08

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