pumpkin bread

Name: Pumpkin Bread
Prep time: 30 min
Cook time: 1 h 10 min
Yield: 6
Ingredients: 2/3 cup(s) vegetable shortening; 2 2/3 cup(s) sugar; 4 - eggs; 16 ounce(s) can pumpkin; 2/3 cup(s) water; 3 1/3 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking powder; 1 teaspoon(s) cinnamon; 1 teaspoon(s) cloves; 2/3 cup(s) pecans, in pieces (optional); 2/3 cup(s) raisins

(1 rating)

Baking this pumpkin bread in an empty coffee can gives it a fun round shape.

review

Recipe by

Sheila Nakata

@Brysgal

Maple Valley, WA

This recipe has been in our family for at least 45 years or longer. We make enough in the winter months to freeze and snack on in the hot months of summer when no one wants to turn the oven on.

(1 rating)

yield 6 serving(s)

prep time 30 Min

cook time 1 Hr 10 Min

Ingredients For pumpkin bread

2/3 c

vegetable shortening
2 2/3 c

sugar
4

eggs
16 oz

can pumpkin
2/3 c

water
3 1/3 c

all purpose flour
2 tsp

baking soda
1 1/2 tsp

salt
1/2 tsp

baking powder
1 tsp

cinnamon
1 tsp

cloves
2/3 c

pecans, in pieces (optional)
2/3 c

raisins

How To Make pumpkin bread

1
In a medium bowl sift all dry ingredients together and set aside. Grease loaf pans or coffee can for fun round shape. Makes two loaves. Preheat oven to 350.

2
In a second medium bowl, cream shortening and sugar until coarse. Add eggs, pumpkin and water, once combined slowly add dry ingredients until all ingredients are wet. Stir in nuts and raisins.
3
Pour into pans and cook for 65 to 75 min. Test with toothpick for doneness. Let cool. Remove from pans and let completely cool.
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pumpkin bread

Ingredients For pumpkin bread

How To Make pumpkin bread

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