Pumpkin Bread

This recipe for pumpkin bread is from our church cookbook, contributed by my sister in law and adapted by me.   It’s a family favorite.  Enjoy!

Ingredients:  ½ cup shortening or oil (I use coconut oil), 1 cup sugar, 2 large eggs, 1 cup pureed or canned pumpkin, ¼ cup dark molasses

1 2/3 cup flour, ¼ tsp baking powder, 1 tsp. baking soda, ¼ tsp cloves, 3/4 tsp salt, ½ tsp cinnamon

Mix wet ingredients together.  In a separate bowl, mix dry ingredients then add these to the wet mixture.   If needed, blend in 1/3 cup of water.  Normally I don’t need to add the extra liquid.  It depends on how moist your pumpkin is.  I sometimes substitute butternut squash or sweet potatoes for the pumpkin and that can make the mixture more or less moist.

Bake at 350 for one hour in greased and floured bread pan.  Makes one loaf.  A sweet, spicy bread, excellent plain or with butter and jam or honey.

*Pic Some of this years Cinderella Pumpkins from our garden

5 responses to “Pumpkin Bread

  1. That sounds really yummy. I may have to try that.


  2. It really is, and reasonably healthy too. A win, win.


  3. Thank you. Sounds yummy and easy.


  4. Thank you, I needed a great recipe for pumpkin bread~~:):)


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