Pumpkin Bread


Good morning! Here’s another family favorite from my Grandma Helen. I don’t have any memories of her baking it, but it was something my mom made for rainy days and Sundays – or any chilly day.

It’s moist and dense and perfectly pumpkin. Though the weather isn’t committed to being fall yet, this makes it feel like it’s that much closer to my favorite time of the year.

There are few better experiences than having a warm cup of coffee on a chilly morning, sharing in food and conversation with pals. This is the bread that I love to bake for such occasions – baking goods like this for my friends is one of my favorite pastimes. For the forseeable future, it still seems like summer is still shining bright, but I am more than ready for the chilly warmth of fall.

Have a lovely Sunday!

pumpkin bread

  • Servings: 12
  • Difficulty: easy
  • Print

From Dorothy’s Kitchen – by Grandma Helen


2/3 cups shortening

2 2/3 cups sugar

4 eggs

1 16 oz can pumpkin

2/3 cup water

3 1/3 cup flour

2 tsp baking soda

1 1/2 tsp salt

1/2 tsp baking powder

1 tsp cinnamon

1 tsp cloves

1/2 – 1 cup chocolate chips (optional)


Grease the bottoms of 2 loaf pans or line with parchment paper and preheat the oven to 350 degrees.

Cream together shortening and sugar until you get a fluffiness that is equivalent to the first snowfall of the year.

Mix in the eggs, pumpkin, and water until just combined, making sure to scrape down the edges.

In a separate bowl, whisk together the dry ingredients until it blends seamlessly together.

Gently pour the dry ingredients into the batter and stir until it just comes together. With a spatula, evenly distribute the bread batter into two loaf pans.

If you want to add chocolate chips, evenly spread a layer of batter into your bread and sprinkle some chocolate chips over top. Repeat until your loaf pans have the same amount of filling. I usually do this for one loaf when I bake pumpkin bread so I have the option of having a little chocolate if I feel like it.

Place your loaves in the oven and bake for about an hour and 10 minutes.

Let cool for 5-10 minutes and transfer over to a wire rack to let cool completely. Or let slightly cool, slice it up, and put on a slab of butter and enjoy with a hot beverage.

7 thoughts on “Pumpkin Bread

  1. Wow this pumpkin bread looks amazing! I love a good slice of anything with pumpkin in it during the fall 🙂 All your recipes look so delicious, I want to make them all. I have a food blog too, and I would love it if you checked it out: karaskloud.wordpress.com.

    Liked by 1 person

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