Pumpkin Bread V

Pumpkin Bread V

"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

1 h servings 257 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

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  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.

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Reviews

Read all reviews 30
  1. 38 Ratings

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Most helpful positive review

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

Most helpful critical review

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 am...

Most helpful
Most positive
Least positive
Newest

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

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 ...

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

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. ...

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...

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 am...

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, ...

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. ...

I was looking for a great pumpkin bread in which to make all the time and I just found it. I left out the raisins and nuts and it was superb! I am planning on making this recipe for many years...

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