Pumpkin Bread: No Nuts,eggs or Dairy

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

easy pumpkin bread -not good for muffins- too dense-not sure where my mom got this one-easy

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease well (3) 8 1/2" by 4 1/2" bread pans (I use Crisco).
  3. Mix in larger bowl oil and pumpkin
  4. In separate bowl combine all dry ingredients and mix well.
  5. Add dry ingredients slowly to wet ingredients until well mixed.
  6. Divide batter into 3 loaves.
  7. Bake approximately 60 minutes until knife comes out clean.
  8. Alllow to cool before removing from pans.


Most Helpful

Wow! Very moist and delicious. I agree with previous reviewer on adding less sugar. Added about two cups for two loaves.

Margaretta B. April 25, 2015

I took this bread out of the oven an hr ago and I really like it. I thought the 3 1/2 cups of sugar would have been too much and I was right. I put in about 1 1/2 cups and for me it was just right. I already had pumpkin at home and didn't use canned. I have to admit being from Barbados I have never seen canned pumpkin before haha. It came out moist and I like the fact that I didn't have to use eggs which I didn't have anyways. Being that there was no picture or description of the texture of it, I wasn't exactly sure what it was to look like. It didn't come out like bread but more of a cake consistency according to my friends who tasted it. I will see how it comes out the next time I do it and compare! I also added some grated coconut into the batter and sprinkled some on top as well. Overall, a great recipe. N.B I did an original review on October 30th when I first baked it but I realised I needed to add some things to clarify.

Deswyn H. November 13, 2013

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