Fall is the perfect time to indulge in warm, comforting flavors, and nothing embodies the season quite like homemade pumpkin bread.
I love to cozy up with a cup of tea and a slice of pumpkin bread on brisk autumn evenings, or enjoy a slice for breakfast on fall mornings with a cup of coffee on the porch. For decades my mom has made loaves of this pumpkin bread for Christmas presents for neighbors. It makes an excellent gift or accompaniment to your fall gathering.
How to Make Pumpkin Bread
- Start by preheating your oven to 350 degrees. Grease two 9x5x3 loaf pans and set aside.
- Cream 2/3 cups of room temperature lard, shortening, or butter with 2 2/3 cups of sugar in a stand mixer. Beat the lard and sugar in your stand mixer at medium-low until the mixture is light and fluffy, about 1 – 2 minutes.
My mom always uses butter in this recipe. I use lard because of my son’s cows milk protein allergy. Shortening could also be used.
3. Mix 4 eggs, 1 (15 oz) can of pumpkin (NOT pumpkin pie filling!), and 2/3 cup of water to your creamed lard and sugar.
4. Blend in 3 1/3 cups of all purpose flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of salt, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of ground cloves into your pumpkin mixture.
5. Stir in 2/3 cup of chopped walnuts.
6. Pour batter into your prepared loaf pans. Bake for approximately 60-70 minutes or until toothpick inserted into the center comes out clean.
Little Cooks Corner
Tiny sous chefs in training can help make this recipe by measuring and dumping ingredients and using the stand mixer. Find out more about cooking with kids here.
Feedback
Did you try this recipe this fall season? Let me know what you thought in the comments!
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Grandma’s Pumpkin Bread Recipe with Walnuts
Description
Fall is the perfect time to indulge in warm, comforting flavors, and nothing embodies the season quite like homemade pumpkin bread.
Ingredients
Instructions
- Heat oven to 350 degrees. Grease 2 (9x5x3) loaf pans. Set aside.
- Cream 2/3 cups of room temperature lard, shortening, or butter with 2 2/3 cups of sugar in a stand mixer. Beat the lard and sugar in your stand mixer at medium-low until the mixture is light and fluffy.
- Mix 4 eggs, 1 (15 oz) can of pumpkin, and 2/3 cup of water to your creamed lard and butter.
- Blend in 3 1/3 cups of all purpose flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of salt, 1/2 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of ground cloves into your pumpkin mixture.
- Stir in 2/3 cup of chopped walnuts.
- Pour batter into your prepared loaf pans. Bake for approximately 60-70 minutes or until toothpick inserted into the center comes out clean.
Notes
- My mom always uses butter in this recipe. I use lard because of my son’s cows milk protein allergy. Shortening could also be used if soy ingredients are not problematic in your household.
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