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Grandma's Pumpkin Bread Recipe

Grandma's Pumpkin Bread Recipe photo by Taste of Home

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The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist and perfectly spiced and creates a sugary crust around the edges.—Kathleene Baker, Plano, Texas

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Grandma's Pumpkin Bread Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 32 Servings

25 55 80

Ingredients

2/3 cup shortening
2-2/3 cups sugar
4 eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
3-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2/3 cup chopped pecans or walnuts

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts.
Transfer to two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 slice equals 179 calories, 7 g fat (1 g saturated fat), 26 mg cholesterol, 92 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Grandma's Pumpkin Bread in Country Woman October/November 2012, p29

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Reviewed on Sep. 25, 2012 by voodoowitch

Loaves turned out just like the picture but I would recommend flouring the pans too as one of mine stuck on the bottom. Very moist. Kind of mild flavor. I think next time I'll increase the seasonings just a smidge.