Every year, I make pumpkin bread in the fall.
It’s just something that has to be made at this time of year! So yesterday, I finally made it! I love this recipe as it makes a lot of bread! I make mini-loaves for the girls’ teachers, and this recipe makes enough for all of the teachers, plus some for us! I made 5 mini-loaves and one skimpy 8″ x 4″ pan.
The recipe is very easy to make!
- 2/3 cup shortening
- 2 2/3 cups sugar
- 4 eggs
- 1 can 15 ounces pumpkin
- 2/3 cup water
- 3 1/3 cup flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 2/3 cup coarsely chopped nuts optional
- 2/3 cup raisins optional
Heat oven to 350º.
Grease 2--9" x 5" or 3--8" x 4" pans. (Or 4 mini-loaf pans--mine were 5.75" x 3")
Cream shortening and sugar.
Stir in eggs, pumpkin, and water.
Blend in flour, soda, salt, baking powder, cinnamon, and cloves.
Stir in nuts and raisins.
Pour into pans.
Bake about 70 minutes or until toothpick inserted in center comes out clean.
For my small pans, it was about 40 minutes until the toothpick could come out clean.