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Enjoy this modern bread recipe.


  • 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


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, one at a time, beating thoroughly after each addition. Stir in mashed pumpkin. Stir in dry ingredients in four additions, alternately with water, until just smooth. Do not overheat. Fold in nuts. Turn batter into prepared pan. Bake until a 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 the refrigerator or indefinitely in the freezer. Bring to room temperature before serving.

Yields 1 large loaf or 6 small loaves