The best delicious Tennessee Pumpkin Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tennessee Pumpkin Bread recipe today!
Hello my friends, this Tennessee Pumpkin Bread recipe will not disappoint, I promise! Made with simple ingredients, our Tennessee Pumpkin Bread is amazingly delicious, and addictive, everyone will be asking for more Tennessee Pumpkin Bread.
What Makes This Tennessee Pumpkin Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tennessee Pumpkin Bread.
Ready to make this Tennessee Pumpkin Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 2/3 c Sifted regular flour
1/4 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/3 c Shortening
1 1/3 c Sugar
1/2 ts Vanilla
3 Eggs
1 c Canned mashed Pumpkin
1/3 c Water
1/2 c Chopped walnuts or pecans
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one
and do not grease.
On wax paper sift together the flour, baking powder, baking soda, salt,
cinnamon and nutmeg.
In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs,
one at a time, beating thoroughly after each addition. Stir in pumpkin.
Stir in dry ingredients in 4 additions, alternately with water until just
smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan.
Bake in a preheated 350 degree oven until a cake tester inserted in center
comes out clean, 45 to 55 minutes.
Turn out on a wire rack, turn right side up; cool. Store in a tightly
covered tin box. Loaf will keep nicely for several days. or wrap tightly
and store in refrigerator; bring to room temperature before serving.
From the Greenville Record Argus Newspaper, Greenville, PA.
Yields
1 Loaf
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