Carol's Favorite Pumpkin Bread
dessert · American
A moist, spiced pumpkin quick bread that can be made with canned or freshly roasted pumpkin. Optional nuts and raisins add texture and sweetness.
Added Dec 22, 2025
Prep time
20 min
Cook time
90 min
Servings
1 loaf
Ingredients
2 cups sugar
1/2 cup shortening
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
1 1/2 cups cooked pumpkin (or 1 15-oz can pumpkin)
1/2 cup milk (or 3/4 cup water)
1/2 cup chopped nuts (optional)
1/2 cup raisins (optional)
1 small/medium pumpkin (optional, to roast for fresh pumpkin)
Water (to cover pumpkin halves when roasting, if using fresh pumpkin)
Notes
If using canned pumpkin, 1 1/2 cups is about one small loaf or one 15-oz can. Cooked fresh pumpkin can be frozen for later use. Nuts and raisins are optional—substitute or omit as desired. Store leftover bread wrapped at room temperature for 2–3 days or refrigerate for up to a week.
Preparation
1
If using fresh pumpkin: Preheat oven to 350°F (175°C). Cut pumpkin in half and remove seeds.
2
Place each pumpkin half in a roasting pan, cover the cut sides with water, and bake in the 350°F oven for about 45 minutes or until the flesh is tender.
3
When pumpkin is cool enough to handle, scoop the flesh from the shell and puree in a blender until smooth, or press through a food mill or sieve. Measure 1 1/2 cups for the bread; reserve or freeze any extra.
4
If using canned pumpkin, skip the roasting steps and measure 1 1/2 cups.
5
Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
6
In a mixing bowl, beat together the shortening, eggs, pumpkin puree, and milk (or water) until combined.
7
Sift together the flour, salt, baking soda, cinnamon, and nutmeg, then add to the pumpkin mixture.
8
Stir in the sugar until evenly mixed. Fold in nuts and raisins if using.
9
Pour batter into the prepared loaf pan and smooth the top.
10
Bake in the preheated 350°F oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
11
Cool the loaf in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.
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