19 Ratings
  • 1 star values: 8
  • 5 star values: 4
  • 3 star values: 3
  • 4 star values: 3
  • 2 star values: 1

This recipe is quite good and I hope you enjoy it just as much as I do.

Monica
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.

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  • In a large bowl, stir together the flour, brown sugar, baking powder and salt. Mix in the shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in eggs, milk, pumpkin and vanilla. Mix well, then stir in nuts.

  • Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts

320 calories; 16.7 g total fat; 33 mg cholesterol; 245 mg sodium. 38.6 g carbohydrates; 5.7 g protein; Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
This is a moist and delicious bread. I used raisins in place of the nuts. If you are looking for a classic pumpkin bread - look no farther. This is the one.
(11)

Most helpful critical review

Rating: 1 stars
08/29/2002
IM FURIOUS!!! IM AT THE POINT OF TEARS BECAUSE MY BREAD HAS BEEN IN THE OVEN FOR AN EXTENDED PERIOD OF TIME AND MY EDGES ARE OVERCOOKED AND MY MIDDLE IS LIKE SOUP. GRRRRRRRRRRRRRRR
(20)
19 Ratings
  • 1 star values: 8
  • 5 star values: 4
  • 3 star values: 3
  • 4 star values: 3
  • 2 star values: 1
Rating: 1 stars
08/29/2002
IM FURIOUS!!! IM AT THE POINT OF TEARS BECAUSE MY BREAD HAS BEEN IN THE OVEN FOR AN EXTENDED PERIOD OF TIME AND MY EDGES ARE OVERCOOKED AND MY MIDDLE IS LIKE SOUP. GRRRRRRRRRRRRRRR
(20)
Rating: 5 stars
08/29/2002
This is a moist and delicious bread. I used raisins in place of the nuts. If you are looking for a classic pumpkin bread - look no farther. This is the one.
(11)
Rating: 3 stars
11/08/2006
I agree with the above comment.I wish that I had thought to read the reviews before I made it. It is good and served gladly for my breakfast a few days. But it lacks a sort of zing. Morespice and maybe a bit more brown sugar. Like the person above said it's a good base. Gives room for personal taste to govern.
(9)
Rating: 1 stars
09/21/2007
I am so frustrated!!!! I spent a lot of money to 4xs this recipe and right now it has been in the oven for over an hour and half and it is still not done!!! This is the second batch we already had it mixed to do the second batch or I wouldn't have made it again.
(7)
Rating: 1 stars
10/29/2007
What a disaster! The recipe is a nightmare! You absolutely need to make two loaves---it will not cook in one pan. I wish I would have read other reviews before baking this mess!
(5)
Rating: 1 stars
10/10/2006
Absolutely the worst bread recipe I've ever made. No flavor (I added spices to the recipe) didn't bake thoroughly.
(4)
Rating: 1 stars
10/20/2009
The WORST bread recipe I have ever made and I bake two or three times a week. I should have known when the dough's consistency was too runny and there was WAY too much. With all of the other great pumpkin bread recipes out there this one isn't even worth trying to salvage. Just use another recipe.
(4)
Rating: 4 stars
10/15/2009
I agree with some of the other reviwers that this recipe needs seasoning. That being said this recipe is GREAT for being a blank slate.
(3)
Rating: 3 stars
10/18/2006
This recipe definitely requires the use of spices to improve it. So I added some cinnamon allspice and bit of fresh grated nutmeg. In addition I used pumpkin pie filling instead of pureed pumpkin. I aslo added walnuts and raisins to the mix. I found that the recipe was too much for one loaf pan so I dumped the whole lot into a 9x13 pan and cooked for the 45 mins to great results. It was very moist and had a light cakey consistancy. A decent base recipe but requires tweaking to improve taste.
(2)