My friends, if you love pumpkin, 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.
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. Delicious!
Superb Pumpkin Bread
Ingredients
- 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
Instructions
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Preheat oven to 350 F.
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Grease two 9 x 5 x 3 loaf pans or three 8 1/2 x 4 1/2 x 2 1/2 loaf pans.
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Mix shortening and sugar in a large bowl until fluffy. DO NOT use a mixer.
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Stir in eggs, pumpkin and water.
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Blend in flour, soda, salt, baking powder, cinnamon and cloves.
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Stir in nuts and raisins.
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Pour into pans, dividing mixture evenly.
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Bake for 70 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes
Optional recipe additions: raisins, nuts, chocolate chips, pumpkin seeds
Optional toppings: additional nuts, powdered sugar, pumpkin seeds
Optional spreads: softened cream cheese, butter
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.
Sharing at THESE great parties.
Phyl says
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
Susan says
I am looking forward to trying this recipe! Thank you for sharing it. 🙂
Julie says
It looks so yummy! I have to try this recipe.
Linda says
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!
Suzy says
Hi Linda. You are right about the amount of sugar! Thank you SO much for catching my mistake! I’ve corrected the recipe.
Jen D. says
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.
Helen at the Lazy Gastronome says
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!
C Kiser says
Looks good! Will have to make!
Audrey says
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
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!
Angela Saver says
I love pumpkin, & I can’t wait to try this recipe! It sounds delicious!
Linda K says
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.
Suzy says
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.
christina p says
Yum! I need a good pumpkin bread recipe. I saved this recipe to my book!
Adelina Priddis says
This looks absolutely delicious. Thanks for sharing on Weekend Bite
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.
Suzy says
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!
Jessie C. says
We love pumpkin bread for holidays, I’m trying this recipe this weekend.
Jamie says
I got all the ingredients, came back to look at recipe…thank you!!
Lauren says
I am making this tomorrow. I have all the ingredients on hand. I know it will be great. Thanks for sharing!
Lauren says
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!
Renee Richardson says
This looks so yummy. Thanks for sharing this wonderful recipe.
Kate says
Cannot wait to try this bread. Looks amazing. Thanks for sharing.
Diva Kreszl says
Saving this recipe to use all winter! My family loves pumpkin anything and this looks amazing!
Noreen says
This recipe looks very easy and the Pumpkin Bread looks delicious~I’ll have to try it with almond flour, but I bet it will be just as good as yours.
Thanks for sharing.
Hope says
I can’t wait to make this! It looks so good!
holly says
Oh my! I am making this today and sharing with my neighbors! I live in a 55+ community with many single residents. They love treats and don’t we all? I think I will add pecans! Love love love pecans! Happy Thanksgiving to you and your family
Ruth says
This looks so YUMMY! We love pumpkin bread, can’t wait to try it.
Thank you for sharing!
Kate says
Suzy,
I made this pumpkin bread for Thanksgiving morning and it was fantastic! Thanks for sharing.
Jo says
This recipe sounds delicious. I am going to give it a try today! Thanks for sharing…
kelly harrington says
My daughter LOVES pumpkin bread!! This one will definatly be on my “to make” list for the holidays!
Linda Manuel says
Just had to pin this one to try too! Thanks for sharing such a nice recipe.
Donna says
This is the same recipe published in ‘The Southern Living Cookbook’ in 1987. The difference is, in the cookbook it only calls for 2 cups of sugar and only 3/4 teaspoon of salt. It was always wonderful made this way!