One of my favorite breads to make in the Fall and Winter is Pumpkin Bread. Each Fall, when the weather starts to change, I reach for my recipe box to find this recipe. This bread is moist, dense, lightly spiced and chock full of nuts. It’s great for breakfast or anytime.
Here’s how I made it…
I started by whisking together some flour, cinnamon, baking soda, baking powder and salt in a medium bowl and then set it aside while mixing my wet ingredients…
Next I combined some sugar, eggs, solid Crisco, pumpkin and water in the bowl of my stand mixer…
I mixed it on low-speed for about a minute, then on medium speed for a minute. At this point it was pretty thin. There will be little chunks of the Crisco floating in the mixture but that’s okay. It will melt into the batter once it’s in the oven…
Then I added my dry ingredients…
And mixed the batter on low-speed just long enough to almost incorporate the flour. I mixed it more when I added nuts in the next step. (It’s important to not over incorporate the flour)…
And lastly, I added some pecan pieces and mixed the batter on low-speed for just a few seconds to combine the nuts…
I poured the batter into a large loaf pan that I had greased the insides and bottom of using Crisco…
I baked the bread for about 1 hour and 15 minutes, until a toothpick inserted into the center came out with just a few moist crumbs on it. Then I ran a knife around the edges and inverted the bread onto a wire rack to cool…
And finally I used a serrated knife and sliced the bread into nice big thick slices to serve. You can enjoy this moist, dense bread by itself or slather a piece with some butter. Either way it’s great!
If you like Pumpkin, you must try this recipe.
Cindy @ My Country Table
Moist, dense Pumpkin Bread, loaded with pecans and a hint of Cinnamon Spice.
- 1 2/3 cups sifted all purpose flour
- 1/2 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 3/4 teaspoon salt
- 1/4 teaspoon Baking Powder
- 1/2 cup solid Crisco shortening
- 1 1/3 cups sugar
- 2 eggs
- 1 cup pure Pumpkin puree*
- 1/3 cup water
- 1 cup coarsely chopped pecans or walnuts
- Preheat oven to 350 degrees.
- Grease a large loaf pan with solid Crisco shortening. I used a 9.25 x 5.25 x 2.75″ Wilton loaf pan.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt and baking powder and set aside.
- In a large mixing bowl, combine the Crisco shortening, sugar, eggs, pumpkin and water and mix on low speed for about one minute until combined. The batter will be thin with specks of the solid Crisco throughout, but that’s okay.
- Add the dry ingredients and mix on medium speed for about thirty seconds, just long enough to almost incorporate the flour. Add the nuts and mix for an additional thirty seconds to combine.
- Pour batter into the prepared loaf pan and gently shake the pan back and forth to level batter.
- Bake for about one hour and fifteen minutes or until a toothpick inserted into the center comes out with just a few moist dense crumbs on it.
- Run a sharp knife around the edges and invert bread onto a wire rack to cool.
- Use a serrated knife to slice bread into thick slices.
- *Use pure Pumpkin Puree in this recipe. Do not use Pumpkin Pie Mix.
- Store in an airtight container. This bread should stay fresh for up to five days. However, it never does last more than a day in my house.
- This recipe can easily be doubled for two loaves.
- Serving Size: 8