The Most Moist Pumpkin Bread Ever

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

I LOVE this bread. I pretty much love anything made of pumpkin, but this bread is the best. it is so moist, and just slightly sticky, and wow!

Ingredients Nutrition

Directions

  1. Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
  2. Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.

Reviews

(3)
Most Helpful

Just pulled this out of the oven about an hour ago, it's amazing! I ran out of pumpkin puree' at 1 1/2 cups, so I substituted with 1/2 cup of cinnamon applesauce. Pretty darn good, and very moist!

mamanay July 25, 2008

This bread was easy to make and turned out great. I added 1/2 cup of pecans and omitted the cloves. I also had to turn the oven off and leave the house for the last 15mins of baking, when I got home I tested the bread and it was done...perfect!

Svlange November 30, 2006

Very yummy! It wasn't sticky moist but I changed a few things so that is probably why. I used butter instead of shortening. I added 1 tsp of nutmeg. I added 2/3 cup chocolate chips instead of the nuts. I also baked it in a bundt pan instead of two loaf pans. I don't know exactly how long it took to bake b/c I forgot to start the timer but I know it was over an hour. Very good nonetheless.

*Z* August 15, 2006

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