Traditional Pumpkin-Nut Bread
photo by melting pot
- Ready In:
- 1hr 20mins
3 9x5x3-inch loaves
- 5 cups flour
- 3⁄4 teaspoon baking powder
- 3 teaspoons baking soda
- 2 1⁄4 teaspoons salt
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons nutmeg
- 1 cup shortening
- 4 cups sugar
- 1 1⁄2 teaspoons vanilla extract
- 6 large eggs
- 3 cups canned pumpkin
- 1 cup water
- 1 1⁄2 cups nuts, chopped
- Grease three 9x5x3-inch loaf pans.
- Preheat oven to 350 degrees.
- Sift together dry ingredients; set aside.
- In a large bowl, cream shortening, sugar, and vanilla.
- Add eggs one at a time, beating well after each addition.
- Add pumpkin; mix well.
- Sift in dry ingredients alternating with water.
- Mix until smooth.
- Fold in nuts.
- Turn batter into prepared pans.
- Bake for 45 to 55 minutes.
Questions & Replies
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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. 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.
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This will go down in history as the greatest bread ever to be eaten! It was wonderfully amazing in every way. I replaced the nuts with chocolate chips and used fresh pumpkin, but other than that, followed exactly as written. A man at my husband's work said "There is no way that is pumpkin, because pumpkin has never tasted so good."
This pumpkin bread was absolutely delicious! I made 2 loaves for my son's preschool class and one for us--with raisins instead of nuts. The class LOVED it and my 2, 4 and 6 year olds cannot stop eating the bread. It did require about 60 minutes to bake, but it is still moist 2 days later (and almost gone)! Thanks for a great recipe.
This has become a staple at our house. I use three cups of sugar instead of four, and add an entire bag of mini semi-sweet chocolate chips instead of the nuts. It is always moist and delicious. It's not even funny how fast we can devour all three loaves (I have four kids--one of whom is a big strapping teenage boy!)
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RECIPE SUBMITTED BY
I live in to Jacksonville, FL with my husband, 2 daughters (17 and 11), 4 cats, and 2 dogs. My favorite things to make are cookies/bars and pound cakes. I have had a great time cooking since discovering Recipezaar January 2002. This is a picture of my youngest cat, Lily. She is my sweet sweet little baby.