Pumpkin Bread V Recipe - Allrecipes.com
Pumpkin Bread V Recipe
  • READY IN 1 hr

Pumpkin Bread V

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 5 inch loaf Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 50 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2003

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

 
Most Helpful Critical Review
Oct 27, 2004

This recipe was VERY tasty, but definitely does not have enough leavening. Mine came out more like a baked pudding than a bread. Next time, I recommend using baking powder, and increasing the amount to 1 tsp.

 
Oct 21, 2003

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

 
Oct 15, 2005

This recipe turned out nicely. I doubled it and did one loaf and one pan of mini muffins for my kids. It made 24 mini muffins baked for 12-15mins. They came out perfect! Thanks for sharing. Will use again.

 
Nov 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.

 
Nov 24, 2008

Moist and delicious! I used 1/3 cup of butter instead of shortening. This has a great pumpkin flavor. I added raisins, next time I'll add the nuts as well. This is a very versitile recipe and takes no time at all.

 
Oct 21, 2004

Great bread! I should have made 2 loaves because this loaf was gone by the end of the day. I didn't have any shortening so used 1/3C softened butter. I used 1/2tsp each cinnamon, ground cloves, nutmeg, & ginger. Out of milk too, I used 1/4C Half & Half. Simply delicious!

 
Oct 06, 2009

so good i made it multiple times! followed the recipe perfectly the first time, then wanted to make more cupcake-y muffins, so i added about another half cup of pumpkin and took out the milk. delicious! will make again and again and it is so easy!!

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 274 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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