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HERSHEY'S Pumpkin Bread Recipe


1 hour 15 minutes
Skill Level
3 loaves

Enjoy the fall flavors with HERSHEY'S Pumpkin Bread recipe. Filled with cinnamon, nuts, and peanut butter, you will never want autumn to end. Try today.

Ingredients & Directions

Prep Time
10 minutes
Bake Time
55 minutes
Cool Time
10 minutes


  • 3 1/2 cups
    all-purpose flour (875 mL)
  • 3 cups
    granulated sugar (750 mL)
  • 2 tsps
    baking soda (10 mL)
  • 1 1/2 tsps
    salt (7 mL)
  • 1 tsp
    ground cinnamon (5 mL)
  • 15 oz
    canned pure pumpkin (450 g)
  • 1 cup
    vegetable oil (250 mL)
  • 2/3 cup
    water (150 mL)
  • 4
  • 1 cup
    chopped nuts (250 mL)
  • 1 cup
    raisins (optional) (250 mL)


Equipment Needed 
oven Oven
loaf pans (3) Loaf Pans
measuring cups Measuring Cups
bowls (2) Bowls
wire rack Wire Rack

Preheat oven to 350°F (180°C). Grease and flour three, 8 1/2 x 4 1/2-inch (1.5 L) loaf pans.


Stir flour with sugar, baking soda, salt and cinnamon in a bowl; set aside. Stir pumpkin with oil, water and eggs in a separate, large bowl. Gradually add flour mixture; stir until well blended. Stir in peanut butter chips, nuts and raisins (if using). Pour an equal amount into each prepared pan.


Bake loaves for 55 to 65 minutes or unitl a tester inserted in the center of each loaf comes out clean. Cool in the pan for 10 minutes; remove from the pans to a wire rack to cool completely.