Search thousands of recipes reviewed by home cooks like you.

Pumpkin Bread V

Pumpkin Bread V

  • Prep

  • Cook

  • Ready In

Diana

Pumpkin Bread, a tried and true recipe. I usually make it without the raisins and walnuts, and I get tons of compliments!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a mixing bowl combine flour, baking powder, salt, pumpkin pie spice, baking soda, and cloves.
  2. In a separate bowl, cream together shortening and brown sugar. Mix in eggs, pumpkin, and milk. Stir flour mixture into wet mixture until just combined. Fold in raisins and walnuts if desired. Pour into a greased and floured 9 x 5 inch loaf pan.
  3. Bake at 350 degrees F (175 degrees ) for 50 to 55 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

TIGGERR2
23
12/28/2003

brought a loaf to work with me, and received tons of compliments. They all want more.

CGAR
21
10/21/2003

My husband said it was the best pumpkin bread he has ever had. Moist and real pumkin tasty.

Cheerios
19
11/16/2009

All of my quickbread recipes that I have made in the past always stuck to the pan and came out all wrong using all the right instructions. I have made this pumpkin bread recipe twice now and it has come out perfectly every time. Instead of Baking Powder I use one teaspoon of potato starch and one teaspoon baking soda as a replacement. It still makes a wonderful moist loaf for me to enjoy.