Mom's Pumpkin Bread
Created by Puppitypup on October 27, 2014
- Servings: 24
- Prep Time: 10m
- Cook Time: 50-60m
- Recipe #15273
Ingredients
- 1 cup shortening (butter-flavored)
- 2 3/4 cups granulated sugar
- 3 large eggs
- 1 can (15 ounce) pumpkin (or 2 cups fresh pumpkin puree)
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 2 teaspoons ground cinnamon
- 1 cup finely chopped walnuts, optional
- GLAZE
- 3/4 cup powdered sugar
- 2 tablespoons evaporated milk
How to Make
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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.
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Step 2: Cream shortening and sugar, add eggs one at a time, then mix in pumpkin and vanilla.
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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.
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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.
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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.
Nutritional Facts
- 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