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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DANIELLE HEUER
Added: Tuesday, April 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup coarsely chopped nuts (optional)
2/3 cup raisins (optional)

Directions:
Directions:
Heat oven to 350. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8 1/2x 4 1/2x 2 1/2 inches. 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. Pour into pans. Bake until wooden pick inserted in center comes our clean, abour 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.

Personal Notes:
Personal Notes:
To make into zucchini bread substitute 3 cups shredded succhini ( about 2 medium) for pumpkin. Blend in 2 tsp. vanilla with the cloves. Decrease baking time to 60 to 70 minutes.

 

 

 

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