Traditional Pumpkin-Nut Bread

Submitted by Caryn

"My mother has made this pumpkin bread recipe each year around Thanksgiving since I was a little girl. I often make loaves and give as gifts to friends and teachers. This bread is very moist and dense with a lovely spiced pumpkin flavor."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 3 9x5x3-inch loaves
• Serves: 20

ingredients

• 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

directions

1. Grease three 9x5x3-inch loaf pans.
2. Preheat oven to 350 degrees.
3. Sift together dry ingredients; set aside.
4. In a large bowl, cream shortening, sugar, and vanilla.
5. Add eggs one at a time, beating well after each addition.
6. Add pumpkin; mix well.
7. Sift in dry ingredients alternating with water.
8. Mix until smooth.
9. Fold in nuts.
10. Turn batter into prepared pans.
11. Bake for 45 to 55 minutes.

Reviews

[Karen=^..^=]

Excellent pumpkin bread. I scaled the recipe down and made only one loaf, but now I wished I made the whole recipe! I used butter instead of shortening, but otherwise followed to a "T". Loved the texture and the flavor...thanks for sharing! P.S. I needed about 60 minutes bake time.

 

[kimberli]

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!

 

[integrity1st]

YUMMY!!! i can not stop eatting this!! I followed recipe exactly other than adding some raisins. Definately will be making more..

 

[luckycloud29]

Great recipe for gifts since it makes 3 loaves at a time (I have a lot of in-laws!). Very moist and a lovely smell of autumn spices. I used two teaspoons of vanilla and added a cup of raisins.

 

[Akikobay]

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.