Mom’s Pumpkin Bread Recipe

October is already upon us. The trees are changing to beautiful colors of gold, orange, red, and purple. The angle of the sun has changed. Fall is clearly in the air. One thing I love about fall is the return of pumpkins and winter squash! This month I’d like to share one of my favorite recipes with you: my mom’s Pumpkin Bread. Do you know how good it tastes when mom bakes for you?! Be sure to give it a try!

Preheat oven to 350°F. Spray 2 loaf pans with cooking spray.Cream together shortening and sugar. Add eggs and mix until well blended. Add pumpkin and mix until well blended. Add water and mix until well blended.Combine dry ingredients. Mix dry ingredients into the wet ingredients until just moistened.

Distribute evenly into pans and bake for 60 min or until toothpick inserted in center comes out clean.Optional: If you prefer, you can bake them in muffin tins or small loaf pans. They will cook faster this way. You will just have to watch them carefully until you fine tune the bake time.

Wet Ingredients

  • 2/3 c shortening
  • 2 2/3 c sugar
  • 4 eggs
  • 1 – 16 oz can pumpkin
  • 2/3 c water

Dry Ingredients

  • 3 1/3 c flour
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • ½ tsp baking powder
  • 2 tsp cinnamon
  • 1 ½ tsp cloves
  • ½ tsp nutmeg
  • 1 tsp allspice
  • Optional: 2/3 c chopped nuts or raisins