Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

A great holiday favorite- I got this from an old Betty Crocker cookbook and make it along with my Chelle's Zucchini Bread and Chelle's Banana Bread in mini loaves for the holidays! I generally get 6 mini loaves from this recipe and they bake for 33 minutes for me without any changes to the recipe. Easy, fun, crowd pleasing recipes! Enjoy!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch).
  3. In a large mixing bowl, combine sugar and shortening.
  4. Stir in eggs, water and pumpkin.
  5. Mix in remaining ingredients thoroughly, except nuts.
  6. Stir in nuts (if desired) and pour into pans.
  7. Bake for 70 to 80 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean.
  8. Cool for 5 minutes.
  9. Loosen the sides of loaves from pans, remove from pans to finish cooling.
  10. Cool completely prior to cutting.
  11. Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain!
  12. Enjoy! ;).
Most Helpful

5 5

Took the pumpkin bread on our youth camping trip and all the youth enjoyed it. Even had one ask for me to make more, and that they loved it. I did add walnuts to the recipe. Thank You for sharing. Made for ZWT8

5 5

This made a lovely golden cake. As we don't have canned pumpkin here in Australia I used home made pumpkin puree from a fresh pumpkin. I sprinkled the top with cinnamon as it came out of the oven. Made for ZWT8.

5 5

This is a great recipe. Instead of nuts, I used dried cranberries. I made mini loaves for a bake sale. Sold well.