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Pinky's Famous Pumpkin Bread

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“This is my mom's pumpkin bread. I tried a couple out here on Zaar and they were good...but had to get this one out there...simply divine! That and I wanted to see the nutrient information... Who knows where she got it but thank goodness she did! But beware!! This is not for the diet conscious! Tip: If you boil your pumpkin to get to your pumpkin puree, save the water and use in the recipe.”
READY IN:
1hr 15mins
YIELD:
30 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease and flour baking pans. Turn oven to 350.
  2. Cream the shortening and sugar.
  3. Stir in eggs, pumpkin, and water.
  4. Sift together flour, soda, salt, baking powder, cinnamon, and cloves.
  5. Blend to a smooth dough.
  6. Stir in chopped nuts and raisins (if using).
  7. Bake larg loaves 60-70 minuts or until center tests clean. Remove from oven and let stand 5 minutes.
  8. Remove from pan and cool.
  9. Yields 2 9x5x3 loaves -- or -- 3 8 1/2x4 1/2x2 1/2 -- or -- 30 cupcakes. Adjust bake times accordingly.
  10. This recipe also works well with the addition of a cup of shredded zuccini or chocolate chips.

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