Excellent pumpkin bread. I scaled the recipe down and made only one loaf, but now I wished I made the whole recipe! I used butter instead of shortening, but otherwise followed to a "T". Loved the texture and the flavor...thanks for sharing! P.S. I needed about 60 minutes bake time.
Fanstastic!! Great flavor and texture, my family loved it, it froze like a charm. This is going in our family favorites binder. I added raisins to 1 loaf, since my husband doesn't like nuts. Next time I'm going to try addding chocolate chips in one loaf, or an orange glaze on top of another - there's a lot you can do with this recipe - thanks for posting it!
Great recipe for gifts since it makes 3 loaves at a time (I have a lot of in-laws!). Very moist and a lovely smell of autumn spices. I used two teaspoons of vanilla and added a cup of raisins.
Great recipe. As Caryn describes, it is a dense, very moist pumpkin bread almost overflowing with nice pumpkin flavor and good spice. The finished breads were really a lovely brown color and held together nicely. Because I ran out of white sugar (a first in my home), I used only brown sugar. To account for this, I also added a bit more cinnamon and nutmeg. We don't use shortening, so I used butter and it came out beautifully. Although I was concerned that it would be too sweet, it was just perfect. I made one loaf pan and 16 mini loaves. Thank you for posting this recipe. It'll be well-used and is already well-loved.
Made this last night! I added 1/2 tsp of ground cloves and raisins! I toasted some pecans and chopped those up too! This was very moist and delicious! I ended up making 2 regular loaves and 4 small loaves with this recipe. I took a loaf to work and everyone has asked for the recipe! Thanks Caryn for sharing your family recipe with us!
YUMMY!!! i can not stop eatting this!! I followed recipe exactly other than adding some raisins. Definately will be making more..
Very tasty! I made the whole recipe and got a loaf, 24 regular size muffins, and 24 mini muffins out of one batch. I added dried blueberries to the loaf (1/2 cup) and chopped walnuts and chocolate chips to the muffins (about 1/2 cup of each). I love how moist this bread is--you don't need butter or any other spread. I did make it with butter instead of shortning (I was too lazy to measure!)and I used about 3.5 cups pumpkin (couldn't see saving .5 cup pumpkin from the can I used) I just used a little less water than called for. I like to send muffins to school with my DS and these are going to work out well. Thanks for sharing your mother's delicious recipe!
I translated this to make 2 loaves and used one cup each of brown sugar and white sugar, instead of 2 2/3 cups - I also subbed some white-whole-wheat for 1 cup of regular flour, and used vegetable oil instead of shortening. Instead of putting nuts in the bread, I soaked about a cup of raisins in hot water while I was getting the rest of the ingredients ready, and then used that liquid for the water at the end, which I think added some sweetness as well. I topped the loaves with pecan halves. This is great autumn-y bread, with nice spiceyness & pumpkin flavor. Thank you!
This was an easy recipe, impossible to goof it up. Very yummy, I reduced it so that I could make 2 loaves. It was gone in a day. My kids loved it. Very moist and very tasty.
I just noticed now that I was supposed to add water with the dry ingredients - I must have missed that when I was mixing this up! Because I used a 28 oz can of pumpkin I don't think I missed it at all. This is a great loaf - moist, tasty, and lots to go around. A bit sweet for my taste so I might cut back a 1/2 cup on the sugar and throw in some cloves or extra nutmeg. Thank you1