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The Most Moist Pumpkin Bread Ever

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“I LOVE this bread. I pretty much love anything made of pumpkin, but this bread is the best. it is so moist, and just slightly sticky, and wow!”
1hr 20mins
2 loaves

Ingredients Nutrition


  1. Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
  2. Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.

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