My Grandma’s Pumpkin Bread, to me, is the “pinnacle” of Quick Bread. It’s a gorgeous bread, very moist, just a bit dense, like Pumpkin Bread should be. Of course, it’s flavored with the traditional Pumpkin Pie Spices, long before Pumpkin Pie Spice was even a thing.
My Grandmother’s Pumpkin Bread
Like many old recipes, this Pumpkin Bread makes two loaves. I love having one for home and one to share! It’s perfect if you want to bring something to a food day, potluck, or to a family in need of some comfort. Or you could just make one to eat and one to tuck away in the freezer for a rainy day.
About Grandma’s Pumpkin Bread:
I never saw the inside of my Grandma’s recipe box until after her death, and as I went through the yellowed, faded cards and slips of paper, I saw many familiar recipes.
- Hello Salmon Loaf (how I hated that, and I’ve reworked that recipe since so now it’s “Not Grandma’s Salmon Loaf“).
- And of course, her classic Midwestern Ham Loaf was there! Just as it should be in every midwestern Grandma’s recipe box from her era. Just tasting that again was like tasting home!
- And there was her wonderful Apple Cake with Caramel Rum Sauce. This was always a fave. Go, Grandma, with the Rum, btw!
Her Pumpkin bread, though; this one I set aside. I love love love this bread, and I knew I’d be making it very soon.
About Quick Breads:
Quick breads are called so because they rely on baking soda, powder, or a combination as a leavener and can be baked immediately upon mixing, unlike yeast breads.
When you’re talking about a good Quick Bread, there are a few things to look for. They should be heavy for their size, dense and moist, and sturdy enough to pick up by the slice. The loaf should be nicely rounded, with the signature crack running down the center of the top. And the best of them should have just a bit of stickiness around the outer edges.
Quick Breads, once wrapped, should be even better the next day (if you ever make one and it’s a little dry, try that trick), and they freeze well. And of course, they should always taste amazing! Grandma’s Pumpkin Bread delivers on all counts.
Back in the ’60s when I grew up, no family gathering was complete without an array of quick breads (there are so many kinds; check this list from Wikipedia), always homemade. Date Nut Bread usually put in an appearance, and that one, courtesy of Pat Nixon, is always appropriate. And of course, the ubiquitous Banana Bread was always a standard along with the Pumpkin Bread.
Hints for Making Grandma’s Pumpkin Bread:
This bread is standard and super easy, but like many old recipes (I’m guessing this one is from the 1930s to ’40s) it uses shortening. There are very few recipes I use shortening in. This is one, and my Snickerdoodles are another.
Shortening has a bad rap, but in the past few years, its been cleaned up a lot, with attention made to drastically reduce transfats. On the plus side, shortening has a higher fat content than butter, which keeps baked goods incredibly moist.
Substituting for Shortening in Old Recipes:
Shortening doesn’t convert to the same amount of butter. For every cup of shortening in a recipe, you’ll want to use 1 1/4 cups of butter.
- You’ll notice the butter in this recipe is an odd amount. Trust that measurement!
- If you’ve changed out shortening for butter one to one in another old recipe and it turned out dry, this is why!
Using the Displacement Method of Measuring:
When measuring Shortening, Lard, or Butter that isn’t in sticks, use the displacement method:
- Fill a measuring cup with cold water, leaving out the amount of your measurement. Add the shortening, lard, or butter until the water level reaches the measure of the cup. The cold water will drain right off whatever fat you use.
- For instance, I needed 1/2 cup of shortening, below. In the 2 cup measuring cup, I added 1 1/2 cups of water. Then I dolloped the shortening in until the water level came up to 2 cups.
Measure butter/shortening by displacement of water.
Saving Money on Groceries:
Let’s talk budget tips: The prices you pay are going to depend on WHEN and WHERE you buy groceries. Be strategic. Stock up at rock-bottom pricing.
- Best sales are before holidays; check my post Win at the Grocers, and use these holiday sales as an opportunity to stock up.
- Shop around and compare prices. Buyer’s clubs are great if you have a membership, but as far as pricing, grocery sales, and discount groceries like Aldi or Lidl are usually even better if available.
Baking Goods:
- If a discount store like Aldi or Lidl isn’t available to you, plan on buying the majority of your baking goods during holiday sales. That would be primarily during the Winter Holidays or Lent/Easter. Stock up for the year!
- Freeze anything containing flour or cornstarch for three days when you bring it into the house; you’ll avoid any possibility of “peskies” invading your cupboard.
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday egg prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low price. Eggs keep for several weeks after the “buy by” date. Store in the original container on the bottom shelf, not the door.
- The American Egg Board (the people behind the Incredible Edible Egg Commercials) is a great resource for any egg questions!
Canned Pumpkin:
- The pumpkin puree will always be lowest before (and sometimes after, although that’s iffy) the Winter Holidays.
- Stock up for the year & for next year’s Thanksgiving season. Canned pumpin improves when “aged.” It mellows and some of the flavors take on a caramelly note.
Grandma’s Pumpkin Bread
grandma’s pumpkin bread
- Total Time: 1 hour 10 minutes
- Yield: 2 loaves 1x
- Category: Breads
- Method: Mixer
- Cuisine: American
Ingredients
- 2/3 cup shortening or 2/3 cup + 1 1/2 tablespoons butter
- 2 2/3 cups sugar
- 4 eggs
- 16 ounces canned pumpkin (if you’re buying a 15 ounce can, or even a 29 ounce can and dividing it, don’t worry about it, the bread will still be fine.)
- 2/3 cup water
- 3 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
Instructions
Preheat oven to 350 degrees F. Grease a 9 x 5 bread pan and set aside.
Cream shortening with sugar, switch to low and add eggs one at a time, then pumpkin, and finally, the water.
In another bowl, sift together or whisk together, the rest of ingredients, flour, baking powder, cloves, cinnamon, and salt. Mixing on low, add to pumpkin mixture.
Pour into two greased loaf pans and bake for about one hour at 350 degrees. (This may vary depending on what size you use – the bread will darken a bit and crack. It’s done when a toothpick put about halfway between the edge and the center comes out with a few moist crumbs.) As with all baked goods, do not overbake.
Per Serving: 266 Calories; 8g Fat (27.1% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.
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