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Pumpkin Bread

Pumpkin Bread
2 votes, 3.50 avg. rating (73% score)
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Yield: Makes 3 small or 2 large loaves.

One of the best ever! For an even richer bread, use a cup each of raisins and dates. Stays moist for days.


  • 2/3 cup shortening, or 1 cup corn oil
  • 2-2/3 cups sugar
  • 4 eggs
  • 1 can (15 to 16 ounces) pumpkin
  • 2/3 cup water
  • 3-1/3 cups flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 2/3 cup coarsely chopped nuts
  • 2/3 cup raisins (optional)
  • 2/3 cup chopped dates (optional)


Grease a 9x5-inch or three 8-1/2x4-1/2-inch loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin, and water. Mix together flour, soda, salt, baking powder, cinnamon, and cloves, and add to egg and pumpkin mixture. Stir in nuts, and raisins and dates if desired. Pour into pans and bake at 350 degrees F about 60 to 70 minutes. (Small pans about 65 minutes.) Cool in pans 10 minutes. Finish cooling on rack.
Updated Tuesday, December 4th, 2007

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One Response to Pumpkin Bread

  1. Anonymous October 24, 2008 at 2:56 pm #

    I had a recipe close to this from the Circleville pumpkin show years ago and lost it. I could not find anything similar. This is as good as it was if not better … I like the easiness of preparing it and putting it into different size pans. This is a keeper!

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