Mom's Pumpkin Bread Recipe

Name: Mom's Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned pumpkin; 3 eggs; 2 ¾ cups sugar; 1 cup shortening; 3 ½ cups flour; ½ teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cloves; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1 teaspoon allspice; ¾ cup powdered sugar; 2 tablespoons evaporated milk

Servings: persons

2 cups canned pumpkin
3 eggs
2 ¾ cups sugar
1 cup shortening
3 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
¾ cup powdered sugar
2 tablespoons evaporated milk

1
Preheat oven to 350 degrees, grease two loaf pans (medium to large size pans).
2
Sift together flour, salt, baking soda, baking powder, and spices.
3
Cream sugar and shortening, add eggs and beat well.
4
Then mix in pumpkin and lastly dry ingredients.
5
Bake at 350 degrees for 40 minutes.
6
Cover loosely with foil and back an additional 20 minutes, or until knife inserted in center comes out clean.
7
Mix powdered sugar and milk to make a thin glaze, poor over top before fully cool.

1121

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups canned pumpkin, 3 eggs, 2 ¾ cups sugar, 1 cup shortening, and more.

Yes, Mom's Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mom's Pumpkin Bread

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