Ingredients

  • 1 2/3 cups sifted regular flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup shortening
  • 1 1/3 cups sugar
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 1 cup canned mashed pumpkin
  • 1/3 cup water
  • 1/2 cup chopped walnuts or pecans
  • Directions

    Preheat oven to 350 degrees. Grease loaf pan (9x5x3 inches) or 6 small loaf pans. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Cream shortening, sugar and vanilla. Add eggs, 1 at a time, beating thoroughly after each addition. Stir in mashed pumpkin. Stir in dry ingredients in 4 additions, alternately with water, until just smooth. Do not overheat. Fold in nuts. Turn batter into prepared pan. Bake until cake tester comes out clean, 45 to 55 minutes. Turn out on wire rack, right side up; cool. Will keep for several days if wrapped in foil in refrigerator or indefinitely in freezer. Bring to room temperature before serving.

    Yield: 1 large loaf or 6 small loaves

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