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Grandma's Pumpkin Bread

 Grandma's Pumpkin Bread
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
32 ServingsPrep: 25 min. Bake: 55 min. + cooling

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).

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Grandma's Pumpkin Bread (continued)

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.