Grandma’s Pumpkin Bread
The most delicious pumpkin bread! This recipe will make 2 loaves of bread!
Ingredients
3 ⅓ cups all-purpose flour
2 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon salt
2 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 lb can pumpkin purée (not pumpkin pie filling)
2 ¾ cup granulated sugar
⅔ cup shortening
4 eggs
⅔ cup water
Optional add-ins:
¾ -1 cup chocolate chips
¾ -1 cup chopped pecans or walnuts
¾ -1 cup dried cranberries or raisins
Instructions
Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Cream together shortening and sugar, then add eggs one at a time.
Blend in the pumpkin puree and water.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine: Gently fold the dry ingredients into the wet mixture until just combined. (Don’t overmix—this keeps the bread soft and tender.)
Add mix-ins (optional): Fold in chocolate chips, nuts, or cranberries if using.
Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips for the Yummiest Loaf
- For extra moisture, you can swap half the oil for applesauce.
-A sprinkle of cinnamon-sugar on top before baking creates a sweet, crackly crust.
-This bread tastes even better the next day once the flavors meld—if you can wait that long!
P.S. From Grandma: Watch that it doesn’t get too dark. You can lay a loose piece of foil over the bread if it looks too dark
✨ Slice thick, serve warm with a little butter (or cream cheese!), and enjoy your perfect bite of fall.
With Love,
Annabelle Lee
