Pinewood's Spicy Pumpkin Bread | Midwest Living

Pinewood's Spicy Pumpkin Bread

Pinewood's Spicy Pumpkin Bread

Login to rate this recipe.
  • Makes: 18 servings
  • Bake 50 mins

Login to save this recipe


  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup water
  • 1/2 cup cooking oil
  • 2 eggs
  • 1/2 cup snipped pitted dates or raisins
  • 1/2 cup chopped walnuts


  1. Lightly grease a 9x5x3-inch loaf pan or three 5-3/4x3x2-inch loaf pans. Set the loaf pans aside.
  2. In a large mixing bowl, stir together the flour, baking soda, salt, baking powder, cinnamon, nutmeg, and cloves.
  3. In a medium bowl, combine the sugar, pumpkin, water, cooking oil, and eggs. Add to the dry ingredients and stir until just combined. Fold in the dates or raisins and walnuts.
  4. Turn mixture into prepared pan(s). Bake in a 325 degree F oven for about 60 minutes for the large loaf or 50 minutes for the small loaves or until a toothpick inserted in the center comes out clean.
  5. Cool in pan(s) on wire rack for 10 minutes. Remove from pan(s) and cool completely on wire rack. Wrap in plastic wrap and store at room temperature overnight for easier slicing. Or store in the refrigerator for up to 3 days.

Nutrition Facts

(Pinewood's Spicy Pumpkin Bread)

Servings Per Recipe 18, Fat, total (g) 9, chol. (mg) 24, pro. (g) 3, carb. (g) 30, cal. (kcal) 206, sugar (g) 0, calcium (mg) 0, vit. A (RE) 0, iron (mg) 0, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 0, Polyunsaturated fat (g) 0, Thiamin (mg) 0, Riboflavin (mg) 0, vit. A (IU) 0, vit. C (mg) 0, Folate (µg) 0, sat. fat (g) 0, Monounsaturated fat (g) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 1, sodium (mg) 154

Add Your Comment