Traditional Pumpkin-Nut Bread
🕒 Prep Time: 25 minutes
🕒 Cook Time: 55 minutes
🕒 Total Time: 1 hour and 20 minutes
🍽 Servings: 20
🥖 Yield: 3 loaves (each 9x5x3-inch)
Description: This classic pumpkin-nut bread recipe has been a cherished tradition in my family for generations, especially around Thanksgiving. The aroma of warm spices fills the kitchen as this moist and dense bread bakes to perfection. Perfect for breakfast, brunch, or as a thoughtful gift for friends and teachers, it’s sure to become a favorite in your household too.
Ingredients:
- 5 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3 teaspoons baking soda
- 2 1/4 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 cup shortening
- 4 cups sugar
- 1 1/2 teaspoons vanilla extract
- 6 large eggs
- 3 cups canned pumpkin
- 1 cup water
- 1 1/2 cups chopped nuts (such as walnuts or pecans)
Instructions:
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Prepare Loaf Pans:
- Grease three 9x5x3-inch loaf pans to prevent sticking and ensure easy removal of the bread after baking.
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Preheat Oven:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it’s adequately heated for baking.
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Sift Dry Ingredients:
- In a medium-sized bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this dry mixture aside for later use.
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Cream Shortening and Sugar:
- In a large mixing bowl, cream together the shortening, sugar, and vanilla extract until the mixture is light and fluffy. This step helps incorporate air into the batter for a lighter texture.
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Add Eggs:
- Add the eggs to the creamed mixture one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter, which helps the bread rise evenly during baking.
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Incorporate Pumpkin:
- Stir in the canned pumpkin until it’s well combined with the creamed mixture. The pumpkin adds moisture and imparts a rich, earthy flavor to the bread.
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Alternate Dry Ingredients and Water:
- Gradually add the sifted dry ingredients to the pumpkin mixture, alternating with the water. Begin and end with the dry ingredients, mixing well after each addition. This method ensures even distribution of the dry ingredients and prevents overmixing, which can lead to a tough texture.
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Fold in Nuts:
- Gently fold the chopped nuts into the batter until they are evenly distributed. Nuts add a delightful crunch and nuttiness to the bread, complementing the warm spices and pumpkin flavor.
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Fill Loaf Pans:
- Divide the batter evenly among the prepared loaf pans, spreading it out into an even layer with a spatula. The pans should be filled about two-thirds full to allow room for the bread to rise during baking.
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Bake:
- Place the filled loaf pans in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean. The bread should be golden brown on top and spring back lightly when touched.
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Cool and Serve:
- Allow the pumpkin-nut bread to cool in the pans for about 10 minutes before carefully removing them from the pans and transferring them to wire racks to cool completely. Once cooled, slice the bread and serve it plain or with your favorite spreads.
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Storage:
- Store any leftover pumpkin-nut bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. Simply thaw the bread at room temperature or gently warm it in the oven before serving.
Enjoy the comforting flavors of this timeless pumpkin-nut bread recipe, perfect for sharing with loved ones or savoring as a cozy treat during the holiday season!
