Pumpkin Bread II

Pumpkin Bread II

17

"This recipe is quite good and I hope you enjoy it just as much as I do."
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Ingredients

servings 320 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
  2. In a large bowl, stir together the flour, brown sugar, baking powder and salt. Mix in the shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in eggs, milk, pumpkin and vanilla. Mix well, then stir in nuts.
  3. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

This is a moist and delicious bread. I used raisins in place of the nuts. If you are looking for a classic pumpkin bread - look no farther. This is the one.

Most helpful critical review

IM FURIOUS!!! IM AT THE POINT OF TEARS BECAUSE MY BREAD HAS BEEN IN THE OVEN FOR AN EXTENDED PERIOD OF TIME AND MY EDGES ARE OVERCOOKED AND MY MIDDLE IS LIKE SOUP. GRRRRRRRRRRRRRRR

IM FURIOUS!!! IM AT THE POINT OF TEARS BECAUSE MY BREAD HAS BEEN IN THE OVEN FOR AN EXTENDED PERIOD OF TIME AND MY EDGES ARE OVERCOOKED AND MY MIDDLE IS LIKE SOUP. GRRRRRRRRRRRRRRR

This is a moist and delicious bread. I used raisins in place of the nuts. If you are looking for a classic pumpkin bread - look no farther. This is the one.

I agree with the above comment.I wish that I had thought to read the reviews before I made it. It is good and served gladly for my breakfast a few days. But it lacks a sort of zing. Morespice an...

I am so frustrated!!!! I spent a lot of money to 4xs this recipe and right now it has been in the oven for over an hour and half and it is still not done!!! This is the second batch we already ...

What a disaster! The recipe is a nightmare! You absolutely need to make two loaves---it will not cook in one pan. I wish I would have read other reviews before baking this mess!

The WORST bread recipe I have ever made and I bake two or three times a week. I should have known when the dough's consistency was too runny and there was WAY too much. With all of the other gre...

Absolutely the worst bread recipe I've ever made. No flavor (I added spices to the recipe), didn't bake thoroughly.

I agree with some of the other reviwers that this recipe needs seasoning. That being said this recipe is GREAT for being a blank slate.

I tried this recipe out one day when I had brown sugar, but no white sugar and really wanted pumpkin bread, and it has been the best recipe Ive come across so far. I did modify a little, adding ...