Sean's Favorite Pumpkin Bread

The moistest pumpkin bread ever!!! it's like being able to eat a piece of pumpkin pie in your hand!!

Yield: 1 serving ( Serving Size: 2 loaves )
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  • 1 cup(s) shortening
  • 3 cup(s) sugar
  • 2 eggs
  • 2 cup(s) canned pumpkin
  • 3 cup(s) flour
  • 1 teaspoon(s) baking powder
  • .5 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • .5 teaspoon(s) ground cinnamon
  • .5 teaspoon(s) ground cloves
  • .5 teaspoon(s) ground nutmeg


  1. Cream shortening and sugar together. Add eggs one at a time, then add pumpkin gradually.

  2. Mix all dry ingredients together in bowl, and then add to creamed mixture gradually, beating wel.

  3. Spray two loaf pans with Pam or line with parchment paper. Fill pans about 2/3 and then bake at 350 for about 60 minutes or until a wooden pick comes out clean. Cool on wire rack for about 15 minutes and then take loaves out of pans to continue cooking.
September 2013

This recipe is a personal recipe added by asuwife and has not been tested or endorsed by MyRecipes.

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