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Recipes Fresh From The Farm

Pumpkin Bread the way Grandma made it

Kathleene Baker, from "Taste of Home"

Yields 32 slices

Kathleen says, "The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist & perfectly spiced & creates a sugary crust around the edges." Marie says, I love old recipes, I'm so glad there are still folks that collect them and pass them on for future generations!

  • 2/3 C. shortening
  • 2-2/3 C. sugar
  • 4 eggs
  • 1# pumpkin, freshly cooked or canned
  • 2/3 C. water
  • 3-1/3 C. all-purpose flour
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • 1/2 t. baking powder
  • 1/2 t. salt
  • 1/8 t.freshly ground nutmeg
  • 2/3 C. chopped pecans or walnuts

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, pumpkin & water (mixture will appear curdled). Combine flour, baking soda, cinnamon, baking powder, salt & nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts.

Transfer to two greased 9” x 5” loaf pans. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack.