Pumpkin Bread

📜 Collection: Unknown Twenty Five | ✍️ Attribution: Unattributed | 📂 Category: Bread A classic homemade pumpkin bread recipe packed with warm autumn spices and a moist crumb. Perfect for cool weather baking and sharing with family.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hour	None	2 loaves

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🔪 Key Equipment

• Mixing bowls
• Measuring cups
• Measuring spoons
• 2 loaf pans

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Ingredients

Measurements	Ingredients	Prep / Notes
2 1/2 cups	Sugar	Granulated
2/3 cup	Shortening	Softened
4	Eggs	Beaten
2 cups	Pumpkin	Puree
2/3 cup	Water	Room temperature
3 1/2 cups	Flour	All-purpose
2 tsp	Baking powder	None
1 1/2 tsp	Baking soda	None
1 tsp	Salt	None
1 tsp	Cinnamon	Ground
1/2 tsp	Nutmeg	Ground
1/2 tsp	Cloves	Ground
2/3 cup	Dates, Raisins, or Nuts	Optional

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Instructions

Step 1: Baking

1. Mix together 2 1/2 cups sugar, 2/3 cup shortening, 4 beaten eggs, 2 cups pumpkin, and 2/3 water.
2. Stir in 3 1/2 cups flour, 2 tsp bak. pow., 1 1/2 tsp soda, 1 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp cloves until just combined, folding in the optional 2/3 cup date, raisins or nuts if desired.
3. Bake in 2 loaf pans at 350 degrees for 1 hour until a toothpick inserted in the center comes out clean and the loaves are golden brown.

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💡 Make-Ahead & Storage: Wrap cooled loaves tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months.

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Original Recipe Scan