Pumpkin Bread

This is the first of my non-crock pot recipes.  I know this blog is about crock potting, but I have some awesome family recipes to share that involve other methods of cooking too.   So, think of them as bonus recipes.  :)

This recipe comes straight from my mom.  Pumpkin bread was one of my favorite foods growing up.  In fact, it was one of the few things I liked about Thanksgiving.  I’m not sure how my taste buds evolved so much, but now I love everything about Thanksgiving.  I still love this most of all though so I make it whenever I have an excuse to in the fall and winter months.

Mmmm…fresh from the oven!


  • 1/3 cup shortening
  • 1 and 1/3 cups sugar
  • 2 eggs
  • 1/2 can pumpkin
  • 1/3 cup water
  • 1 and 1/2 + 1/6 cups Gold Medal flour – does the brand matter?  I don’t actually know.
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/3 cup chopped nuts (optional – I usually opt out)

What to do:

Heat oven to 350 degrees.  Grease the loaf pan.  In a large bowl, cream the shortening and sugar until fluffy.  Honestly, I have no idea what that means so I usually just try to mix it as best as I can and move on.  Stir in eggs, pumpkin and water.  Give it another mix.  Blend in the flour, soda, salt, baking powder, cinnamon and cloves.  Stir in nuts.  Pour into pan.  Bake 65-70 minutes until wooden toothpick inserted in center comes out clean.  Confession:  I don’t own toothpicks and I’ve never done that before.  Mine is generally done right at 65 minutes.  Let it cool for 15 minutes and then cut and serve.

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