Rating: 5 stars
1 Ratings
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Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.

Recipe Summary

30 mins
35 mins
1 hr 35 mins
2 hrs 40 mins
2 loaves


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans.

  • Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes.

  • Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.

  • Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.

  • Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours.

  • Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes.

  • Bake in the preheated oven until top and sides are brown, about 35 minutes.

Nutrition Facts

200 calories; protein 5.6g; carbohydrates 35.5g; fat 3.8g; cholesterol 19.6mg; sodium 275.4mg. Full Nutrition