The exploration with pumpkin continued with pumpkin bread. It is so moist. Yummm!!
PUMPKIN BREAD (2 loaves)
2/3 C shortening
2 2/3 C sugar
4 eggs
16 oz pumpkin
2/3 C water
3 1/3 C all-purpose flour/ self-rising flour – I use self-rising flour and omitted the salt, baking soda and baking powder
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
2/3 C coarsely chopped nuts
2/3 C raisins
COOKING METHOD:
1. Heat oven to 350 F. Grease bottom only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8 1/2×4 1/2×2 1/2 inches
2. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins
3. Pout into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool slightly. Loosen sides of loaves from pans, remove from pans. Cool completely before slicing
*To store, wrap and refrigerate no longer than 10 days
The recipe actually yield two 9x5x3 inches. But I only have one loaf pan and I poured the rest of the batter into muffin pans 🙂
