Mom's Pumpkin Bread
Recipe: #15273
October 27, 2014
Categories: Breads, Pumpkin, Thanksgiving, Oven Bake, Vegetarian, Quick Breads, Flour, more
"If you're in the mood for pumpkin bread, this is a moist, flavorful bread."
Ingredients
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- GLAZE
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Nutritional
- Serving Size: 1 (88.3 g)
- Calories 346.8
- Total Fat - 14.9 g
- Saturated Fat - 2.6 g
- Cholesterol - 30.8 mg
- Sodium - 170.7 mg
- Total Carbohydrate - 50.4 g
- Dietary Fiber - 1.3 g
- Sugars - 32.8 g
- Protein - 4.3 g
- Calcium - 42.1 mg
- Iron - 0.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees, grease and flour 2 bread pans. If using fresh pumpkin, make sure your puree is not too watery.
Step 2
Cream shortening and sugar, add eggs one at a time, then mix in pumpkin and vanilla.
Step 3
In separate bowl, whisk dry ingredients, then add to creamed mixture. If mixture seems too thick, add a little milk. Mix in nuts, if desired.
Step 4
Bake 35 minutes, then cover loosely with foil and bake an additional 15-25 minutes, or until a knife inserted in center comes out clean. Be careful not to over bake.
Step 5
Remove from oven to cooling racks, let sit 10 minutes and then remove from pans. Prepare glaze and pour over tops while still warm.
Tips
- 2 loaf pans