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Pumpkin Bread II

Pumpkin Bread II

Monica

Monica

This recipe is quite good and I hope you enjoy it just as much as I do.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
  2. In a large bowl, stir together the flour, brown sugar, baking powder and salt. Mix in the shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in eggs, milk, pumpkin and vanilla. Mix well, then stir in nuts.
  3. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

NEO_JENN
20

NEO_JENN

8/29/2002

IM FURIOUS!!! IM AT THE POINT OF TEARS BECAUSE MY BREAD HAS BEEN IN THE OVEN FOR AN EXTENDED PERIOD OF TIME AND MY EDGES ARE OVERCOOKED AND MY MIDDLE IS LIKE SOUP. GRRRRRRRRRRRRRRR

SLIVNILLI
11

SLIVNILLI

8/29/2002

This is a moist and delicious bread. I used raisins in place of the nuts. If you are looking for a classic pumpkin bread - look no farther. This is the one.

Lyssa C.
9

Lyssa C.

11/7/2006

I agree with the above comment.I wish that I had thought to read the reviews before I made it. It is good and served gladly for my breakfast a few days. But it lacks a sort of zing. Morespice and maybe a bit more brown sugar. Like the person above said it's a good base. Gives room for personal taste to govern.

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