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Pumpkin Bread

This wonderfully fragrant pumpkin bread recipe makes 2 loaves so it's perfect for large holiday gatherings or to give as a holiday gift from your kitchen.
  • Cooking time
  • Prep time
  • Portions 2
recipe image Pumpkin Bread


  • 3 1/2 cups all-purpose flour
  • 3 Tbsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 2 cups firmly packed light brown sugar
  • 1 cup Country Crock® Spread
  • 4 large eggs
  • 1 can (15 oz.) solid pack pumpkin
  • Confectioners sugar
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Preheat oven to 350°. Spray 2 ( 9 x 5-inch) loaf pans with no-stick spray.
  2. Combine flour, pumpkin pie spice, baking soda, salt and baking powder in medium bowl; set aside. Beat sugar and Country Crock® Spread in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping sides occasionally. Beat in pumpkin. Gradually beat in flour mixture just until blended. Evenly spread into prepared pans, smoothing tops.
  3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely. Dust with confectioners sugar before serving.