Mrs. Viehweg's Pumpkin Bread

Mary Frazier


This recipe comes from my best friend Tammy's grandma. It is the best pumpkin bread I have ever tasted!


★★★★★ 1 vote

20 Min
1 Hr


  • ·
    2/3 c shortening
  • ·
    2 2/3 c sugar
  • ·
    4 eggs
  • ·
    1-1 lb. can pumpkin
  • ·
    2/3 c orange juice
  • ·
    1 c nuts
  • ·
    1 c raisins or chopped dates
  • ·
    3 1/2 c flour
  • ·
    1/2 tsp baking powder
  • ·
    2 tsp baking soda
  • ·
    1 1/2 tsp salt
  • ·
    1 tsp cinnamon
  • ·
    1 tsp ground cloves

How to Make Mrs. Viehweg's Pumpkin Bread


  1. Cream shortening and sugar thoroughly: add eggs, pumpkin and orange juice. Sift together flour, baking powder, baking soda, salt, and spices. Add to the pumpkin mixture. Stir in nuts and raisins. Pour into two (2 quart) well greased loaf pans. Bake at 350 degrees for 1 hour.
  2. (5) mini loaves - bake 45 minutes.
    (3) 1 lb. or 13 oz. coffee cans - bake 1 hour
  3. For best flavor, bake the day before serving.

Printable Recipe Card

About Mrs. Viehweg's Pumpkin Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American

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