Pumpkin Bread

ONCE UPON A CHEF(5)
Abby Giljum: "I used half of the sugar and my children still lo…" Read More
11Ingredients
90Minutes
190Calories

Ingredients

US|METRIC
  • 2 cups all purpose flour (spooned into measuring cup and leveled-off, plus more for greasing the pan)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 3/4 cup unsalted butter (softened, plus more for greasing the pan)
  • 2 large eggs
  • 15 ounces pure pumpkin (100%, I use Libby's)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    190Calories
    Sodium6% DV140mg
    Fat12% DV8g
    Protein4% DV2g
    Carbs10% DV30g
    Fiber2% DV<1g
    Calories190Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol40mg13%
    Sodium140mg6%
    Potassium25mg1%
    Protein2g4%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber<1g2%
    Sugars20g40%
    Vitamin A6%
    Vitamin C0%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Abby Giljum 8 days ago
    I used half of the sugar and my children still loved this.
    Tammy 9 days ago
    This recipe was very easy to make and the house smells amazing!!!
    Kristie Estrada 14 days ago
    Great recipe...the family enjoyed!
    Ron LeVick Jr 14 days ago
    I had a heck of a time with it sticking to the pan, but absolutely delicious! my wife said it was the best she ever had.
    Rebecca Webb 19 days ago
    Love it. I'd make it again.
    Sarah 20 days ago
    Everyone loved! Great recipe, lots of flavour and moist
    T Coupland 25 days ago
    Really delicious! I used fresh pumpkin that I roasted in the oven and was missing some of the spices so I substituted with pumpkin spice. I found the cooking time really long - maybe that was due the fresh pumpkin? Anyways I had to cook it about 15 minutes longer. I also made muffins with half the recipe and they were just as good!
    Alexia Artichoke a month ago
    Mine crumbled into pieces when I tried to sliced it
    Anna Prestera a month ago
    Everyone loved it! Great recipe!
    Jennifer Hansen a month ago
    Thank you for the delicious recipe
    Anderson a month ago
    So yummy! I would make it again for sure!
    Seliger a month ago
    easy an delicious! I added 1 tsp vanilla and 1tbsp instant coffee grounds and it was fantastic
    Melissa N. a month ago
    Delicious! I used one cup of light brown sugar and one cup oof regular sugar, and I used whole cloves that I ground myself just before baking. It was easy and came out moist and tasty. My oven rack wasn’t in the center but was closer to the top, so the top of one loaf got a touch burned but overall, not a problem. I’d like to try it again with cream cheese as one other person suggested. But excellent and easy recipe!
    amy stockett a month ago
    Delicious! I kept the recipe exactly the same except used wheat flour with just a little bit of white. Otherwise wouldn’t change a thing! Would definitely make this again.
    Katz a month ago
    Using whole wheat flour, organic brown sugar and doubling the spices, the loaf tastes much more like homemade and not some retail bakery fluffen stuff; the loaf freezes well, so I make a double batch and have a month's worth of wonderful breakfast bread.
    Jillian 8 months ago
    Perfect! I Make this every week with whole wheat flour- the girls never noticed the difference. I also did half white sugar and the other half dark brown sugar.
    Tiffany N. 8 months ago
    Super easy and really moist and yummy. I always step up the spices though. It’s my go too pumpkin bread recipe.
    Hope LaQuerre 8 months ago
    Love it! I’m trying not to eat it all before my son and husband come home. It is super fluffy and moist!
    Bonnie McC 8 months ago
    Awesome bake. The butter gave it a light crumb and it wasn't greasy at all, like many veggie "breads" can be.
    Noel Williams 9 months ago
    Added Reese’s chips and Pecans, didn’t last a day! Would make again.
    Mike Savastio 9 months ago
    Bread came out moist and tasted very good. I took a crumb topping from a coffee cake recipe and added it to the top for extra flavor.
    Sarah 9 months ago
    Wonderful moist perfect
    Mcpherson-vodicka 10 months ago
    wonderfully moist, and great flavour. The spices are on the subtle side if you prefer full flavours but that subtlety actually makes it quite morish. Will definitely be making this again!
    samigirl 101 10 months ago
    Amazingly moist! Could use some more spices though
    Torgerson 10 months ago
    Very good. I substituted all the spices for 3Tsp. of pumpkin spice for all three spices because that is what I had on hand, and it turned out great. It was not too sweet and very moist and dense. I would make it again.
    Biggs 10 months ago
    I subbed some brown sugar for a more caramel flavor it’s amazing
    Tiffany morgan 10 months ago
    it was great!! i altered the recipe a bit( 1 cup of sugar instead of the 2) turned out amazing it was a hit at home!
    Faith Erickson 10 months ago
    Turned out very moist and flavorful! Made 1 loaf and cooked for 75 minutes. Made 9 muffins and cooked for 45 minutes. Also added 1 tsp of pumpkin spice.
    Lawton 10 months ago
    Delicious!! I added cream cheese before baking and yummy!
    Erin Darlington a year ago
    very good, will definitely be saving this recipe.

    PlanShop