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Moist Pumpkin Bread

southern.chef's picture
Moist Pumpkin Bread is simply delicious. If you like fruit mixed with nuts bread then try this Moist Pumpkin Bread recipe, you will just adore it.
  Shortening 2⁄3 Cup (10.67 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Cooked mashed pumpkin 2 Cup (32 tbs)
  Water 2⁄3 Cup (10.67 tbs)
  All purpose flour 3 1⁄3 Cup (53.33 tbs)
  Baking soda 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1 Teaspoon

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Stir in pumpkin and water.
Combine flour, and next five ingredients; add to creamed mixture, mixing well.
Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool on wire racks.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4649 Calories from Fat 1432

% Daily Value*

Total Fat 162 g249.1%

Saturated Fat 41.4 g207%

Trans Fat 18 g

Cholesterol 845.9 mg282%

Sodium 4695.6 mg195.7%

Total Carbohydrates 742 g247.4%

Dietary Fiber 16.8 g67.1%

Sugars 405.7 g

Protein 71 g142%

Vitamin A 363% Vitamin C 41.8%

Calcium 49% Iron 145.2%

*Based on a 2000 Calorie diet

Moist Pumpkin Bread Recipe