Pumpkin Bread V

40 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 6
Read Reviews

Pumpkin Bread, a tried and true recipe. I usually make it without the raisins and walnuts, and I get tons of compliments!

By Diana
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Ingredients

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

Directions

  • In a mixing bowl combine flour, baking powder, salt, pumpkin pie spice, baking soda, and cloves.

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  • In a separate bowl, cream together shortening and brown sugar. Mix in eggs, pumpkin, and milk. Stir flour mixture into wet mixture until just combined. Fold in raisins and walnuts if desired. Pour into a greased and floured 9 x 5 inch loaf pan.

  • Bake at 350 degrees F (175 degrees ) for 50 to 55 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
257 calories; 8.8 g total fat; 31 mg cholesterol; 274 mg sodium. 41.9 g carbohydrates; 4.2 g protein; Full Nutrition

Popular in Breakfast Bread

Reviews (31)

Read All Reviews

Most helpful positive review

TIGGERR2
Rating: 5 stars
12/28/2003
brought a loaf to work with me and received tons of compliments. They all want more.
Helpful
(24)

Most helpful critical review

INSTANTBLUE
Rating: 3 stars
10/28/2004
This recipe was VERY tasty but definitely does not have enough leavening. Mine came out more like a baked pudding than a bread. Next time I recommend using baking powder and increasing the amount to 1 tsp.
Helpful
(16)
40 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 6
Reviews:
Most Helpful Most Positive Least Positive Newest
TIGGERR2
Rating: 5 stars
12/28/2003
brought a loaf to work with me and received tons of compliments. They all want more.
Helpful
(24)
Cheerios
Rating: 5 stars
11/16/2009
All of my quickbread recipes that I have made in the past always stuck to the pan and came out all wrong using all the right instructions. I have made this pumpkin bread recipe twice now and it has come out perfectly every time. Instead of Baking Powder I use one teaspoon of potato starch and one teaspoon baking soda as a replacement. It still makes a wonderful moist loaf for me to enjoy.
Helpful
(23)
CGAR
Rating: 5 stars
10/21/2003
My husband said it was the best pumpkin bread he has ever had. Moist and real pumkin tasty.
Helpful
(21)
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Sarah W
Rating: 5 stars
10/15/2005
This recipe turned out nicely. I doubled it and did one loaf and one pan of mini muffins for my kids. It made 24 mini muffins baked for 12-15mins. They came out perfect! Thanks for sharing. Will use again.
Helpful
(19)
Jillian
Rating: 5 stars
11/24/2008
Moist and delicious! I used 1/3 cup of butter instead of shortening. This has a great pumpkin flavor. I added raisins next time I'll add the nuts as well. This is a very versitile recipe and takes no time at all.
Helpful
(18)
INSTANTBLUE
Rating: 3 stars
10/28/2004
This recipe was VERY tasty but definitely does not have enough leavening. Mine came out more like a baked pudding than a bread. Next time I recommend using baking powder and increasing the amount to 1 tsp.
Helpful
(16)
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JULIATHEENA
Rating: 5 stars
10/21/2004
Great bread! I should have made 2 loaves because this loaf was gone by the end of the day. I didn't have any shortening so used 1/3C softened butter. I used 1/2tsp each cinnamon ground cloves nutmeg & ginger. Out of milk too I used 1/4C Half & Half. Simply delicious!
Helpful
(10)
aliceanthem
Rating: 5 stars
10/06/2009
so good i made it multiple times! followed the recipe perfectly the first time then wanted to make more cupcake-y muffins so i added about another half cup of pumpkin and took out the milk. delicious! will make again and again and it is so easy!!
Helpful
(8)
SJH1362
Rating: 5 stars
12/01/2003
I was looking for a great pumpkin bread in which to make all the time and I just found it. I left out the raisins and nuts and it was superb! I am planning on making this recipe for many years to come.
Helpful
(4)
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