Grandma’s Pumpkin Bread Recipe with Walnuts
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
Fall is the perfect time to indulge in warm, comforting flavors, and nothing embodies the season quite like homemade pumpkin bread.
Ingredients
- 2/3 c room temperature lard, shortening, or butter
- 2 2/3 c sugar
- 4 large eggs
- 1 (15 oz) can pumpkin (not pumpkin pie filling!)
- 2/3 c water
- 3 1/3 c all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cloves
- 2/3 c chopped walnuts
Instructions
- Preheat 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.
- 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.
- 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.
More Pumpkin Recipes
Decadent Pumpkin Muffins With Cream Cheese Frosting
I love pumpkin bread, Sarah! This looks yummy. Hopefully I will get to try the recipe soon!
Such a yummy recipe! I love that’s it’s been handed down in your family. Thank you so much for sharing!
Yum!! This pumpkin bread looks delicious! Totally Fall vibes!?
Yumm!! These look delicious! Can’t wait to try them.
Yum! I love pumpkin bread! Saving this recipe.
Walnuts would be great in pumpkin bread. Beautiful recipe to try!
This is such a great recipe! I use lard a lot, but never tried it in pumpkin bread. But I can totally see how that would be great and want to try it sometime. I’ll save this to my recipe box!