Grandma Cook’s Pumpkin Bread

Grandma Cook's Pumpkin Bread

Cook Time: 1 hour, 30 minutes

Grandma Cook's Pumpkin Bread


  • 1 1/3 c. sugar
  • 1/3 c. shortening
  • 2 eggs
  • 1 c. canned pumpkin
  • 1/3 c. water
  • 1/2 c. chopped pecans
  • 1 2/3 c. all-purpose flour
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. cloves
  • 1/2 tsp. cinnamon
  • 3/4 tsp. salt


  1. Butter (shortening) and flour loaf pan.
  2. Cream shortening and sugar together in mixing bowl.
  3. Add eggs to shortening and sugar mixture, one at a time; mix well.
  4. Add pumpkin and mix well.
  5. Add dry ingredients and water, alternately; mix well.
  6. Stir in pecans.
  7. Pour batter into 9” x 5” x 3” loaf pan and bake for 1 ½ hrs., at 350 degrees.
  8. if using small loaf pans, fill pan approximately 2/3 full and bake for 50-55 min. or until tester comes out clean at middle of pan.
  9. Begin to cool bread in pan, then turn upside down on cooling rack and remove pan.


If using small loaf pans, one recipe will make about 3 pans. The regular size cans of pumpkin (15.+ oz.) is about 2 cups, so when I make this recipe, I usually make a double recipe, then I don’t have pumpkin left over. Options: add raisins to mixture; substitute walnuts for the pecans.