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11Ingredients
105Minutes
280Calories
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Ingredients
US|METRIC
20 SERVINGS
- 2 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 15 oz. pumpkin (not pumpkin pie filling)
- 3 cups flour
- 1 tsp. ground cloves
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. baking powder
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Directions
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol30mg10% |
Sodium150mg6% |
Potassium105mg3% |
Protein3g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber<1g4% |
Sugars25g |
Vitamin A30% |
Vitamin C4% |
Calcium2% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(37)
Jessica DeWitt a year ago
Very good! I didn’t find it too sweet at all. I’d try adding chocolate chips next time.
Lita Preston a year ago
Fantastic! I also added a 1/4c of pecans and a 1/4c golden raisins as it is tradition in our family with pumpkin.
Paul L. 2 years ago
This was the easiest and theee best pumpkin bread I ever had! I added a smidge more nutmeg and cloves. So moist like a pound cake!
Lisa Dravis 3 years ago
I used vegan butter because im dairy free! I made 4 small Loaves but they got huge! My husband ate a whole mini! I added some brown sugar for some ofthe white.
Susan S. 3 years ago
Wonderful! I used a bunt cake pan for entire batter and it turned out perfectly formed and moist. Took less baking time approximately 40 minutes. Definitely keep an eye on the progress it can overbake quickly. I also found it a bit too sweet and would reduce the sugar to 2 cups. Finally a recipe that uses all the pumpkin in the can.
Karen Penton 3 years ago
Changes I made: 1-1/2 c each ww flour and all purp flour; 1 cup sugar; 1/4 t salt; added walnuts to one loaf which we preferred. Offered cinnamon honey butter to guests which was a hit. I think the ww flour made it drier - it doesn't hold together well; add some liquid or use all purp. next time and maybe add raisins.
Jessie L. 3 years ago
OMG! This recipe is sooo great. I will defintely come back to it next time when I make pumpkin bread. Yum.
Merlot 3 years ago
Wow... this is so moist. Made 2 loaves in bread pans. Topped off with Cream cheese frosting. Definetly a go to from now on.
Tammy Middlecamp 3 years ago
Delicious! Made exactly like the recipe and turned out wonderfully! Filled 2 8x8 dishes.
Ashley Vanderploeg 4 years ago
Very very good!! I would cut back on the sugar next time but it’s very good
Cynthia Yu 4 years ago
It’s super moist and delicious. I would definitely make it again. I might just do 2 cup of sugar instead next time. A bit too sweet for me but my kids love it!! ❤️❤️
Summer L. 5 years ago
This is my go to breakfast bread. It also pairs well with honey butter if I want to eat it for desert.