Prep 10 mins
Cook 1 hr 5 mins
My mom made this every fall, it is nice and dense and the taste is wonderful. Best of all I've never had it turn out wrong!
- Cream together sugar and shortening. Add eggs, pumpkin and water and mix well. Blend in dry ingredients except nuts and raisins. Should be thick and light colored. Add nuts and raisins.
- Pour into 2 greased loaf pans.
- Bake 350 for 65 - 75 minutes.
- Freezes well!
Very moist and flavorful. I cut recipe down to 1 loaf and only used 1 cup of the sugar. Still plenty sweet. I subbed dried cranberries for the raisins (we don't like them). Spices were just right.
This is one of the best pumpkin bread recipes I've ever had. It came together easily, and my KitchenAid mixer didn't bat an eye at these ingredients for two loaves. I skipped the nuts since I'm taking this to work and I know a person or two who has a nut allergy. Thanks, Buzymomof3! Happy Thanksgiving! Made for PAC Fall 2012.
This turned out very well, more a cake then bread, a platefull, buttered, disappeared quickly at morning tea. This makes 2 huge loaves, and my mixer had trouble coping with the amount of batter, infact I found creamed butter and sugar at the bottom. next time I will half the recipe. I used fresh cooked pumpkin, we dont have canned here. made for aussie swap, jan 2010