Simply Superb Pumpkin Bread Recipe


I am sharing the best pumpkin bread recipe with you. Perfect for those fall days!
The pumpkin bread on a wooden board with one sliced.Pin

My friends, if you love pumpkin, then this is a recipe that you’ll definitely want to add to your fall, Thanksgiving and Christmas recipe list.  This Simply Superb Pumpkin Bread is the bomb!  The recipe originated from a family friend and I’ve been making it for years.

Pumpkin Bread

It’s excellent served warm or cold and is a totally yummy treat to accompany a cup of your favorite hot beverage.  Try serving a slice with a dollop of soft cream cheese or a bit of butter spread on it.  Tasty and delicious!

This moist and delicious Pumpkin Bread recipe is a perfect addition to your fall, Thanksgiving and Christmas repertoire || Worthing CourtPin


Superb Pumpkin Bread

Did you make this recipe? Leave a review!

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
A moist and delicious recipe to serve for dessert, as snack or as an appetizer.


  • 2/3 cup shortening I use Crisco
  • 2 2/3 cup sugar
  • 4 eggs
  • 1 - 1 lb can pumpkin - not pumpkin pie filling
  • 2/3 cup water
  • 3 1/3 cups all purpose flour do not sift
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 2/3 cup coarsely chopped nuts of your choice - optional
  • 2/3 cup raisins - optional


  • Preheat oven to 350 F.
  • Grease two 9 x 5 x 3 loaf pans or three 8 1/2 x 4 1/2 x 2 1/2 loaf pans.
  • Mix shortening and sugar in a large bowl until fluffy. DO NOT use a mixer.
  • Stir in eggs, pumpkin and water.
  • Blend in flour, soda, salt, baking powder, cinnamon and cloves.
  • Stir in nuts and raisins.
  • Pour into pans, dividing mixture evenly.
  • Bake for 70 minutes or until a toothpick inserted in the center comes out clean.


Optional recipe additions: raisins, nuts, chocolate chips, pumpkin seeds
Optional toppings: additional nuts, powdered sugar, pumpkin seeds
Optional spreads: softened cream cheese, butter

DISCLAIMER: I am not a Nutritionist. I rely on information from third parties to provide all nutritional information, which can vary depending upon brands of products used.
Tried this recipe?Mention @worthingcourtblog or tag #worthingcourtblog!


Take a look at how moist and delicious this looks!  it’s the perfect dessert, snack or appetizer and makes a great take-along dish to any gathering.  Your friends and family with thank you, I promise.

Up close picture of the orange pumpkin bread.Pin

Sharing at THESE great parties.


Leave A Comment

Your email address will not be published. Required fields are marked *



  1. This pumpkin bread is a pin for me. It looks delicious and not to hard to make. I can’t wait to make it. Thanks

  2. I am looking forward to trying this recipe! Thank you for sharing it. 🙂

  3. It looks so yummy! I have to try this recipe.

  4. This is the exact pumpkin bread recipe I have been using for years, except my recipe calls for 2 2/3 c. sugar. Is that a typo in your recipe? I discovered it in the 1980 Southern Living Annual Recipes Cookbook. That cookbook is one of the best of their annual cookbooks, my copy is falling apart. Thanks for sharing. I think I’ll make some bread this afternoon! My husband loves pumpkin bread!

    1. Hi Linda. You are right about the amount of sugar! Thank you SO much for catching my mistake! I’ve corrected the recipe.

  5. It looks delicious. I’ve made an apple quick bread and two loaves of zucchini bread in the last couple of weeks…it’s just that time of year and heating up the oven is pleasant to do.

  6. Looks really good! Thanks for sharing on the What’s for Dinner link up and don’t forget to leave a comment at the party – Next week’s features that also leave a comment get pinned, yummed and tweeted!

  7. Looks good! Will have to make!

  8. I have avoided making anything pumpkin the last few years because it is EVERYWHERE. But, after seeing this recipe I really want some pumpkin bread. Thanks for sharing on Creative K Kids #TastyTuesdays

  9. Nancy Carrioll says:

    Oh I love me some pumpkin bread with pecans and cream cheese on top. I don’t know why we don’t make pumpkin recipes all year!

  10. Angela Saver says:

    I love pumpkin, & I can’t wait to try this recipe! It sounds delicious!

  11. I made the bread with only 2/3 cup sugar. It is delicious! Really, now I would not add the extra 2 cups of sugar. I am now rethinking other recipes and cutting the sugar. Have you ever frozen the bread? I would like to freeze 1 loaf.

    1. Hi Linda. That’s amazing about the sugar! I’ve never frozen the bread, but I can’t think of any reason that it wouldn’t freeze well.

  12. christina p says:

    Yum! I need a good pumpkin bread recipe. I saved this recipe to my book!

  13. Mary Kaiser says:

    I haven’t tried the Pumpkin Bread recipe yet, but does it really have 2 and 2/3 cup of sugar in it? That seems like a lot. Please let me know asap before I make it. Thanks.

    1. Hi Mary. I double checked the recipe and it DOES call for 2 2/3 cups of sugar. I’ve made this many, many times, so I know it’s correct. The recipe in the post has been corrected, in case you want to print it out. Happy baking!

  14. Jessie C. says:

    We love pumpkin bread for holidays, I’m trying this recipe this weekend.

  15. I got all the ingredients, came back to look at recipe…thank you!!

  16. I am making this tomorrow. I have all the ingredients on hand. I know it will be great. Thanks for sharing!

  17. Your recipes are ALWAYS delicious, and so easy to print. Thanks for that option on your sight! Just printed the pumpkin bread recipe and plan on making it tomorrow!

  18. Renee Richardson says:

    This looks so yummy. Thanks for sharing this wonderful recipe.

  19. Cannot wait to try this bread. Looks amazing. Thanks for sharing.