Pumpkin Bread

Sheila Nakata


This recipe has been in our family for at least 45 years or longer. We make enough in the winter months to freeze and snack on in the hot months of summer when no one wants to turn the oven on.


★★★★★ 1 vote

30 Min
1 Hr 10 Min


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  • 2/3 c
    vegetable shortening
  • 2 2/3 c
  • 4
  • 16 oz
    can pumpkin
  • 2/3 c
  • 3 1/3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 1 1/2 tsp
  • 1/2 tsp
    baking powder
  • 1 tsp
  • 1 tsp
  • 2/3 c
    pecans, in pieces (optional)
  • 2/3 c

How to Make Pumpkin Bread


  1. In a medium bowl sift all dry ingredients together and set aside.
    Grease loaf pans or coffee can for fun round shape.
    Makes two loaves.
    Preheat oven to 350.
  2. In a second medium bowl, cream shortening and sugar until coarse. Add eggs, pumpkin and water, once combined slowly add dry ingredients until all ingredients are wet. Stir in nuts and raisins.
  3. Pour into pans and cook for 65 to 75 min. Test with toothpick for doneness. Let cool. Remove from pans and let completely cool.

Printable Recipe Card

About Pumpkin Bread

Course/Dish: Sweet Breads
Hashtags: #nuts, #pumpkin, #raisins

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