Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

This is another recipe I got from my Home-Ec class in high school (great class!). I make this every year and it is such a hit, I give it for gifts.

Ingredients Nutrition

Directions

  1. You will also need: 2 bread pans about 9-inch x 5-inch x 3-inch (I use the disposable ones to make cleanup easy).
  2. In a large mixing bowl, mix sugar and shortening until fluffy.
  3. Stir in eggs, pumpkin, and water.
  4. Blend in flour, baking soda, salt, baking powder, cinnamon, and cloves.
  5. Pour evenly into pans and bake about 70 minutes.
  6. Plunge a toothpick or knife into the center of one of the loaves at this point to make sure it comes out clean.
  7. Serve warm with butter or cream cheese.
Most Helpful

This makes a moist dense loaf that DH reports as being "Very Tasty". There is no oven heat given but I set it at 330 for an hour and that seems to do the trick just fine. DH enjoyed it because I told him that it's Nut Bread without the nuts, if he knew it was pumpkin he wouldn't come within 10 feet of it. Men! I should also mention that I made a single loaf.

Annacia October 17, 2008

Very good pumpkin bread. You can't go wrong with those old tried and true HomeEc classes. When you wrap it up tightly, it freezes nicely. I used the butter flavored Crisco with it since it was all I had on hand. I made a cinnamon-sugar butter to spread over the slices. Thanks! Made and reviewed for PAC Fall 2008.

LilPinkieJ September 26, 2008