Pumpkin Bread
"This is the best Pumpkin Bread recipe. It is moist and full of flavor. I always double the recipe and make it 3 or 4 times during the holidays. My mom always made this when we were kids. This bread freezes well."
photo by katew
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 2⁄3 cup shortening
- 2 2⁄3 cups sugar
- 4 eggs
- 1 (16 ounce) can of libby's pumpkin pie mix
- 2⁄3 cup water
- 3 1⁄2 cups flour
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon pumpkin pie spice
directions
- Pre-heat oven to 350.
- Mix Shortening and sugar until fluffy.
- Stir in eggs.
- Mix in water and pumpkin.
- Mix in all remaining ingredients.
- Pour into 2 bread pans.
- Bake for 70 minutes.
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Reviews
-
I made this in a deep slice tin and cut it into squares and it was moist and delicious. This really shows off the versatility of this recipe . I did not have enough time at home to cook the loaves and using the slice tin shortened the cooking time. It made two tins so it is a generous recipe and we all devoured it. We don't have pumpkin puree here so I used leftover mashed pumpkin. -
Well, I'm not gonna say that this is the best pumpkin bread I've ever tasted (couldn't do that to my own mom, you know!), but it IS a wonderful tasting pumpkin bread, nevertheless! I followed your recipe & now have some of this great bread in the freezer right now, while the last of that first loaf was gone several days ago! Thanks for sharing the recipe! [Made & reviewed for the closing of Pick A Chef event]
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