Prep 15 mins
Cook 1 hr 10 mins
This is the best Pumpkin Bread recipe. It is moist and full of flavor. I always double the recipe and make it 3 or 4 times during the holidays. My mom always made this when we were kids. This bread freezes well.
- Pre-heat oven to 350.
- Mix Shortening and sugar until fluffy.
- Stir in eggs.
- Mix in water and pumpkin.
- Mix in all remaining ingredients.
- Pour into 2 bread pans.
- Bake for 70 minutes.
I made this in a deep slice tin and cut it into squares and it was moist and delicious. This really shows off the versatility of this recipe . I did not have enough time at home to cook the loaves and using the slice tin shortened the cooking time. It made two tins so it is a generous recipe and we all devoured it. We don't have pumpkin puree here so I used leftover mashed pumpkin.
Well, I'm not gonna say that this is the best pumpkin bread I've ever tasted (couldn't do that to my own mom, you know!), but it IS a wonderful tasting pumpkin bread, nevertheless! I followed your recipe & now have some of this great bread in the freezer right now, while the last of that first loaf was gone several days ago! Thanks for sharing the recipe! [Made & reviewed for the closing of Pick A Chef event]