Pumpkin Bread

Total Time:
50 min
20 min
30 min

2 loaves

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly bean
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

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    WOW !! Best pumpkin bread I have ever baked or tasted !! I made 2 loaves this morning and my whole house smells like sweet cinnamon and spices ! I've baked this recipe before,, my family loves this and requests it a lot. ( even in summer months !)  
    I did adjust the baking time however; 60 minutes and they come out perfect ! Love the idea of baking 2 loaves since we eat it so fast ! :)
    Absolutely DELICIOUS and so moist and flavorful ! One of the best dessert bread I've ever baked. I've made this pumpkin bread many many times over the past few years and my family and I just LOVE it. It's perfect in the fall when the weather begins to get chilly . But it's so good, it's perfect any time of year . I just love how the kitchen smells when it bakes too. 
    Only thing is it does take about 60 minutes to bake, such a simple adjustment to ensure this bread comes out perfect. This recipe is a definite keeper in my FN recipe box -- that's for sure !!
    I was really disappointed and thought I had done something wrong - until I read these reviews!! Perhaps Food Network needs to take this recipe down and adjust so that people stop wasting costly ingredients.... I followed recipe to a T. Baked for 30 mins & checked...still completely raw. So I extended to the 40 minutes.... checked again. raw. I kept adding 5 mins to the time, and after 60 minues - still raw in the center and burning on the edges. After 1hr. 20mins. outer edge completey dark brown and smelling burnt and the center RAW!!!!!!! I took them out admitting defeat - and let them rest for the suggested time and took them out of the loaf pans. I let them rest hoping that it might still turn out ok even if over moist. Nope. And not for nothing - the flavor was really lousy. Very upsetting to have wasted my time and ingredients. I would have hoped Food Network TESTS recipes before posting......
    I used 1 cup brown sugar and 1 cup white sugar. Cut the oil by 1/2 cup and also cut the flour by 1/2 cup. Substituted white wheat flour. did not use clove (not a big fan) but instead used 1/2 tsp ginger. Turned out Excellent!
    totally wasted the first batch due to time discrepancy then did some experimenting. 2 3x5 loaves took one hour . came out a little more done than I prefer but overall it was great. Then I put 4 3x5s filled half way on convection back at 350 and they took exactly 30 minutes and turned out perfect. First time I used my convection bake feature so was excited they turned out so well. I have 2 8x3 tins filled half way in right now so stay tuned. BTW I am using disposable bread tins.
    Far too much sugar in this recipe. Took an hour to cook. Not very moist.
    takes much longer to bake, at least 60 minutes in 9x5 pans
    Glad to know it wasn't something I did wrong. I figured I screwed up the first batch when it took over an hour to cook, so I make a whole new batch and was very careful to follow the recipe exactly (I tend to improvise in a lot of recipes, but did not for this one), and it still took that long to cook.
    I used 2 C white sugar, 1 C light brown sugar, 1C applesauce instead of oil, Used WW flour instead of white flour. Did not have allspice, used apple pie spice. No loaf pans baked in Bundt pan @ 325 for 1 hour. Delicious
    I followed the recipe with 2 exceptions: 2 cups white and 1 cup dark brown sugar and 1 cup chopped walnuts. Total bake time was 60 minutes at 350 degrees. Great to prepare and have one to eat and another to freeze.
    I would have given this recipe a five star if it wasn't for the fact that it takes longer to bake than stated. I had to add time incremently (giving 2 mins. then 3 mins. then 5 mins. without burning the edges). It still could have baked longer.
    I had to do the same thing. :/ it is still in the oven...
    The original recipe has way too much sugar, so I modified it to fit my family's tastes. I used 1 cup brown sugar (in lieu of 3 cups white sugar), 1/2 cup of applesauce to replace the vegetable oil, didn't use cloves, and replaced water with 1/4 cup Trader Joe's Spiced Apple Cider. For the sweetness and texture, I added some dried black mission figs, sliced in medium-thin pieces. The bread turned out very well; super m____ and delicious. I'll definitely use this again!
    way way way too much sugar. I cut it by a cup and it was wonderful.
    AWESOME!!! And easy to make for a novice
    I used 2 cups of turbinado sugar and 1 c. of brown sugar. Also toasted pecans are delicious in this bread. It is FABULOUS when sliced and toasted lightly. A loaf doesn't even last 1 day in our house.
    I've made a very similar recipe (it adds some water) and it is the best I've had. I replaced the oil with 1/2 cup of applesauce and no one can tell! I also used half white whole wheat flour. Delicious!
    Made one regular sized loaf and 3 small loaves. The cook time was a little longer since I had them all in the oven at the same time. Delicious, moist, and a hit with the whole family. We eat it for breakfast , snacks and dessert. Tate's great heated with a little cream cheese on top too!
    Really good pumpkin bread! I did change a few things; I replaced water with apple cider, used home made pumpkin puree, omitted the cloves and doubled the cinnamon. I also added semi-sweet morsels for a tasty twist! Yummm (made 1 loaf and 24 muffins)
    There was way too much pumpkin and not enough flour and the cooking times were way off. Very disappointing! i always make her banana bread but this one....never again!
    Best recipe ever ... used apple cider instead of the water, fresh ground nutmeg, cloves and cinnamon and added walnuts and dates! Since I only had the large can of pumpkin (29 oz., I didn't double the recipe, but increased by 1/2, which produced enough to fill a dozen muffins and 10 small loaf pans. Shared with everyone at work ... rave reviews! Will definitely use this recipe to fill Christmas gift bags.
    I just made a batch of muffins. The recipe made 36 muffins and they were fluffy and tasty. I added raisins for a little more texture. I'm tempted to make a cream cheese icing to go on them. I chose the recipe because it uses a whole can of pumpkin but recommend this recipe for the flavor!
    I made this cake last year for Thanksgiving, and everbody liked it very much. I made extra baches and kept them in the freezer. I added 1 cup of chopped walnuts for extra crunch, and it was delicious! The cake is moist and not too sweet. If you want to make it during he year, buy extra pumpkin cans to have available.
    I used 1 cup melted coconut oil, 2 bananas, pumpkin pie mix (thought i bought pumpkin, no added water, only 1 cup of sugar and sprinkled brown sugar on top before baking. I filled three 8" pans. They rose nicely and took about 35 minutes to cook. Serve with softened cream cheese for breakfast, yummmm!!!
    Delicious! I'll definitely be making this again. Maybe next time I'll add chocolate chips for a fun twist!
    I get 3 loaves and they are always a big hit with family and friends.
    I can only say that EVERY single person I have given this pumpkin bread to has requested the recipe. Every single person! This is also a very simple recipe to put together. Thank you!!!! We love it too much :-
    This is a great recipe. I only had pumpkin pie spice, so used that for all the other spices. And, I used 2 tsp of it which is perfect. I baked for 55 min, but should have taken it out at 50 min. The person who said bake 30 min lives in Hesperia, CA, which has an elevation of 3980 feet. That could be why the baking time was shorter.
    I used two very ripe bananas instead of the 4 eggs, used half white flour and half wheat flour, and decreased the sugar from 3 cups to 1 cup, and it turned out amazing. It was super moist, tasty and a lot healthier.
    This recipe was AWESOME! I did change it a little. I went to do the sugar and realized I only had 2 cups so I added a cup of brown sugar. Then when I was doing all the spices I saw Pumpkin Pie Spice so I added a Teaspoon of it also. I made mini loaves and it made 16 loaves perfectly. I baked them for 30 mins and they came out perfect. I will definately recommend this recipe to anyone. I know I will be making it alot.
    This is a fantastic recipe! The bread comes out very moist! It doesn't last long, this has turned into a family favorite. The second time I cooked it, I doubled the spices and I agree with the other posts that the cooking time is much longer than the 30 -40 minutes as noted in th baking time. :
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