Harvest Time Pumpkin Bread

Prep Time
Cook Time
Ready In

"Every year right after Thanksgiving, I cook up my decorative pumpkins which I set outside for the Fall (as long as they're not carved or bitten by animals). I normally roast them in the oven and place the pulp into ziplock bags to freeze for the year which I use to make goodies. One of those goodies is this pumpkin bread. I also make this bread if I happen to have leftover squash from the holidays. I've baked these for functions, church bake sales, or just because. It is super moist and goes great with coffee or tea."

Original recipe yields 12 servings


  • Serving Size: 1 (163.2 g)
  • Calories 513.1
  • Total Fat - 20.2 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 69.4 mg
  • Sodium - 575.4 mg
  • Total Carbohydrate - 78.5 g
  • Dietary Fiber - 1.3 g
  • Sugars - 50.7 g
  • Protein - 6.2 g
  • Calcium - 68.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Grease and flour 2 loaf pans (9 x 4), set aside.

Step 3

In a bowl, add first 4 ingredients and mix through.

Step 4

In a separate bowl, mix the dry ingredients.

Step 5

Add the dry ingredients into the wet ingredients all at once and mix through, just until all ingredients are moistened and evenly distributed.

Step 6

Bake for 45 minutes to 1 hour until a toothpick comes out clean.

Tips & Variations

  • 2 loaf pans



Good pumpkin bread that makes a lot of loaves -- I made a regular size loaf with two mini loaves. As this rises a lot I should have made 1 regular loaf and 3 mini loaves -- which I will do for next time. I also cut the sugar down by using 2 1/2 cups sugar -- next time I will use the full 3 cups of sugar. Thanks for sharing !

review by:
(25 Sep 2017)


This was a great pumpkin bread recipe. Like another reviewer, I cut it back to just one loaf (since I had enough pumpkin for just a single loaf), and cut everythng back by half. It worked out perfect and was sweet enough and the right amount of each of the spices. Thanks, ForeverMama. It was enjoyed by all.

review by:
(2 Nov 2016)


Delicious. I made a couple of changes. I cut the recipe in half and only used 3/4 cup sugar. I also threw in some pepitas that I needed to use. Bread was plenty sweet with the lower amount of sugar, and stayed moist. The amount (and selection) of spices was perfect.

review by:
(19 Jan 2016)