This is my family’s easy pumpkin bread recipe. It’s spiced perfectly and so delicious. You can either eat it plain or toasted and slathered with cream cheese and prune spread like the one pictured below!
This quick bread is probably my favorite sweet bread of all time. Worst sweet bread? Banana bread.
I’ve been eating this pumpkin bread for as long as I can remember. The lovely aroma of it baking is such a great memory for me. I think it’s the cloves. 🙂
Christopher loves to slather prune spread on everything and this delicious pumpkin bread is no exception.
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- Do you hate getting your fingers greasy? Me too! Here’s a hack. Put a sandwich baggie on your hand before dipping it in the butter, Crisco or whatever shortening you use. Clean hands = happy baker.
- Did you know they sell block Crisco? So easy to measure out and less mess.
- Use canned pumpkin puree NOT canned pumpkin pie mix (too sweet).
- Use your stand mixer but do not over mix at any step.
- When you mix all the wet ingredients, it will be watery – you will also see little balls of shortening in it, so don’t stress, it doesn’t matter.
- No sifting involved, just put the dry ingredients in, as is.
How to make easy pumpkin bread
Preheat the oven to 350 degrees and liberally grease two loaf pans.
In stand mixer place Crisco, white sugar and brown sugar and mix until just combined. (1)
Add eggs, water and pumpkin puree – mix until just combined – (it will be loose, so don’t stress about it). (2)
Add flour, baking soda, baking powder, salt, cinnamon and cloves – mix until just combined. Stir in chopped walnuts and raisins. (3)
Pour the bread batter into greased bread pans and bake for 1 hour and 5 minutes. I check after 1 hour to see if it needs more time – which it does, usually 5 minutes. (4)
Take the bread out of the oven and let it cool in the pan for 15 minutes before removing it and placing them on a rack. (5)
Isn’t this loaf a thing of beauty? I love how smooth it turns out, with just the right amount of crevice running through the top. Ahhhh.
Yum, yum. I hope you like this easy pumpkin bread recipe. Hubby and I certainly do!
What is your favorite sweet bread recipe? Leave me a comment to let me know as I’m nosy!
A naked but delicious slice of pumpkin bread.
Other popular sweet bread recipes
- Layered pumpkin cheesecake bread
- Vegan lemon blueberry bread
- Fabulous healthy zucchini bread
- Pumpkin chocolate chip muffins
And as always, may all your dishes be delish!
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Easy Pumpkin Bread
- ⅔ cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 4 eggs
- 1 can 15 oz pumpkin puree
- ⅔ cup water
- 3 ⅓ cups flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- ⅔ cup chopped walnuts
- 1 cup raisins
- Pre-heat oven to 350 degrees Fahrenheit
- Grease two bread pans
- In a mixer, blend shortening, brown and white sugar
- Add pumpkin, eggs and water, mix until combined
- Add flour, baking soda, salt, baking powder, cinnamon and cloves, use low setting on mixer and work up to higher until blended
- Stir in nuts and raisins and divide batter equally between the two pans
- Bake for 1 hour, 5 minutes
- After an hour, check both loaves with a cake tester to see they’re done; if not continue baking for 5 minutes
- Cool for 15 minutes before removing from pan
- Cut a slab
- Take a bite
- Do you hate getting your fingers greasy? Me too! Here’s a hack. Put a sandwich baggie on your hand before dipping it in the butter, Crisco or whatever shortening you use. Clean hands = happy baker
- Did you know they sell block Crisco? So easy to measure out and less mess
- Use canned pumpkin puree NOT canned pumpkin pie mix (too sweet)
- Use your stand mixer but do not over mix at any step
- When you mix all the wet ingredients, it will be watery – you will also see little balls of shortening in it, so don’t stress, it doesn’t matter
- No sifting involved, just put the dry ingredients in, as is