Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is a pumpkin bread recipe my mom always made. This freezes well, so you can make a lot and save. My mom uses 1 tsp cinnamon, but I like it with more. I use about 3 tsp cinnamon.

Ingredients Nutrition

Directions

  1. Coat 2 loaf pans with shortening. Cover with a coating of flour. Set aside.
  2. Mix dry ingredients.
  3. In separate bowl beat eggs, oil, water, and pumpkin.
  4. Slowly add dry ingredients. Beat well. The mixture will be runny.
  5. Pour batter into loaf pans.
  6. Bake in 350°F oven for approximately 90 minutes or until an inserted toothpick comes out clean.
Most Helpful

5 5

This bread is delicious. It is just like the recipe that Juanessa posted here except her's has a little ginger in in. I found the recipe a couple of years ago on AllRecipes...it had over 500 ratings at that time. I use it every year around Thanksgiving and Christmas. Made for Zaar 123 Tag. My family really enjoyed it. Thanks for posting!

5 5

This made 2 lovely moist pumpkin breads. Everybody who tasted it loved it! Made exactly as written and they needed the full cooking time. I might cut down on the sugar next time by half a cup but that is only because I find everything quickly too sweet, so its a peronal choice.

5 5

Although I have my mom's recipe for this kind of bread, there are enough differences that I was interested in trying this one, & I'm glad I did! This is a VERY TASTY PUMPKIN BREAD! I even increased the cinnamon to a slightly rounded 2 teaspoons, & another time I might increase the baking time about 10 minutes of so 'cause I don't mind the beginnings of a crust! Thanks for sharing your mom's recipe! [Made & reviewed while touring Canada on the Zaar World Tour 4]