Spiced Pumpkin Bread

The "batter" for this moist bread is the consistency of a soft dough. You'll need to stir a little more than for most quick breads to make sure all the flour is moistened.


16 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 45 Minutes

Nutritional Information

Calories 112
Fat 3.1 g
Satfat 0.3 g
Protein 1.8 g
Carbohydrate 19.7 g
Cholesterol 13 mg
Iron 0.8 mg
Sodium 133 mg
Caloriesfromfat 25 %
Fiber 0.8 g
Calcium 16 mg


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 cup canned pumpkin
3/4 cup sugar
3 tablespoons canola oil
1 large egg, lightly beaten
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, sugar, oil, and egg in a medium bowl; stir with a whisk until well blended. Add to flour mixture, stirring just until moist. Turn batter into an 8 x 4-inch loaf pan coated with cooking spray.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack.