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bakin'momma k's famous pumpkin bread

(1 rating)
BAKINMOMMAK avatar
Recipe by
Elizabeth T-D Komins
@BAKINMOMMAK
Ambler, PA

I call this my "famous" Pumpkin Bread because, in the over the 30 years I've made it, people have raved about it. Friends, family, neighbors and teachers requested it over and over. ~ When my, now, adult daughter's were in elementary school, they would get very excited in the Fall when they got off the bus and smelled it baking at the end of our driveway! ~ So, it became "famous" as I made it for holiday gifts for teachers and bus drivers, bake sales and any one we gave gifts to. ~ To this day, it's not "really Autumn" in our house until I make the first loaf!

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(1 rating)
yield serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For bakin'momma k's famous pumpkin bread

  • 1 1/3 c
    sugar
  • 1/3 c
    butter flavored crisco
  • 2
    extra large eggs
  • 1 1/3 c
    canned pumpkin
  • IN A SEPARATE BOWL SIFT TOGETHER:
  • 1 3/4 c
    all purpose flour
  • 1/4 tsp
    cloves (freshly ground)
  • 1/4 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt
  • 1/2 tsp
    cinnamon
  • LIQUID INGREDIENTS
  • 1/3 c
    milk
  • 1/2 tsp
    real vanilla

How To Make bakin'momma k's famous pumpkin bread

  • 1
    Preheat oven to 350 degrees Lightly grease and very lightly flour (on the bottom only) one 9" loaf pan or 3 mini pans.
  • 2
    In a large bowl beat the first 4 ingredients 'til light and fluffy: Cream the shortening. Gradually add sugar, increasing speed to high 'til fully blended. Next add & beat in eggs, mixing well. Add canned pumpkin. Mix to blend completely.
  • 3
    In separate bowl sift together the flour with the remaining listed dry ingredients.
  • 4
    Use liquid ingredients to mix into pumpkin mixture, between dry additions. Now add dry ingredients in three equal parts, to the pumpkin mixture, alternating with 1/2 of the liquid ingredients below. (Begin and end with the dry ingredients. Blend each addition well, but don't over mix.)
  • 5
    Pour mixture into the 9" loaf pan. Bake about 1 hour, 'til bread is done. (About 50 to 55 minutes.) Done when toothpick poked in the middle comes out mostly clean. Cool in pan for 20 to 30 minutes. Then remove from pan and cool thoroughly on a rack. When completely cool, wrap in aluminum foil and refrigerate overnight. (This quick bread freezes well, stored in a gallon Ziploc bag, for up to 2 months.)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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