Grandma's Pumpkin Bread Recipe

4.5 3 3
Grandma's Pumpkin Bread Recipe
Grandma's Pumpkin Bread Recipe photo by Taste of Home
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Grandma's Pumpkin Bread Recipe

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4.5 3 3
Publisher Photo
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
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Grandma's Pumpkin Bread in Country Woman October/November 2012, p29

Nutritional Facts

1 slice: 179 calories, 7g fat (1g saturated fat), 26mg cholesterol, 92mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).
Originally published as Grandma's Pumpkin Bread in Country Woman October/November 2012, p29

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richlady User ID: 1232733 155965
Reviewed Nov. 10, 2014

"Good stuff"

MY REVIEW
voodoowitch User ID: 635464 111348
Reviewed Sep. 25, 2012

"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."

MY REVIEW
redroses48 User ID: 368880 171837
Reviewed Sep. 5, 2012

"Wonderful recipe.. mmm makes the house smell like Thanksgiving. Thanks"

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