Lucia's Most Delicious Winner Of A Pumpkin Bread

Prep Time
Cook Time
1h 5m
Ready In

"My sister made this bread for Thanksgiving a few years ago where we all agreed that it was the best we've ever had. When I asked for the recipe, she couldn't find it. Low-and-Behold she just found it (Thank Goodness!) and I'm placing it here for safe keeping before it disappears again. It's FABULOUS!! NOTE: Can't find pumpkin? I more often use leftover mashed butternut or buttercup squash as a sub where I find that it adds more of an elevated flavor."

Original recipe yields 10-12 servings


  • Serving Size: 1 (171 g)
  • Calories 854.3
  • Total Fat - 65.5 g
  • Saturated Fat - 26.7 g
  • Cholesterol - 195.6 mg
  • Sodium - 662.9 mg
  • Total Carbohydrate - 64.4 g
  • Dietary Fiber - 3 g
  • Sugars - 44.1 g
  • Protein - 7.5 g
  • Calcium - 48.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step 1

In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.

Step 2

Pour batter into two greased and floured 8 x 4" loaf pans. Bake at 325-degrees F for 50 - 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.

Tips & Variations

No special items needed.



Thank you for sharing this lovely keeper. We loved it. The bread was perfect, great flavor and a beautiful crumb. We really enjoyed this moist and tender bread. Made as written but used lemon pudding, it was all I had on hand. It worked beautifully with your recipe. Made FYC tag game.

review by:
(1 Nov 2019)


One of the moistest pumpkin breads I have ever made. I love that it is not overloaded with spices, nuts, etc. You can really taste the pumpkin. Thanks for this keeper.

review by:
(14 Nov 2015)