Bakin'Momma K's Famous Pumpkin Bread

Bakin'momma K's  Famous Pumpkin Bread Recipe

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Elizabeth T-D Komins

By
@BAKINMOMMAK

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!

Rating:
★★★★★ 1 vote
Serves:
Make 1 loaf or 3 mini-loaves
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

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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

Step-by-Step

  • 1Preheat oven to 350 degrees
    Lightly grease and very lightly flour (on the bottom only) one 9" loaf pan or 3 mini pans.
  • 2In 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.
  • 3In separate bowl sift together the flour with the remaining listed dry ingredients.
  • 4Use 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.)
  • 5Pour 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.)

Printable Recipe Card

About Bakin'Momma K's Famous Pumpkin Bread

Main Ingredient: Bread
Regional Style: American




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