Pumpkin Cinnamon Quick Bread

Pumpkin Cinnamon Bread
Karry Hosford
  • Yield: 16 servings

Once the bread cools, wrap in plastic wrap and refrigerate. For slicing, a serrated bread knife works best.


1 1/2cups all-purpose flour
3/4teaspoon baking soda
1/4teaspoon baking powder
1/4teaspoon salt
2 eggs
1cup sugar
1/3cup canola oil
1 1/2teaspoons ground cinnamon
1/8teaspoon ground nutmeg
1cup canned pumpkin
1/2cup coarsely chopped walnuts


  1. Preheat oven to 350F.  Coat an 8 x 4-inch loaf pan with baking spray.
  2. Mix flour, baking soda, baking powder and salt in a large bowl.
  3. Beat eggs, sugar, oil, cinnamon, nutmeg and pumpkin at medium speed until blended.  Gradually add flour mixture and beat just until blended.  Stir in nuts.
  4. Pour into prepared pan, smooth top and bake 55 minutes or until tester inserted in center comes out clean.  (If browning too quickly, cover with a piece of foil.) Let cool in pan on wire rack 10 minutes. Remove from pan and finish cooling on rack.

Nutritional Info *per serving

  • Calories 170
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 26mg
  • Sodium 109mg
  • Carbohydrate 24g
  • Fiber 1g
  • Sugars 13g
  • Protein 3g