"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Moist Pumpkin Bread Recipe

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

Contributor:  
Contributor:  
Janice Letchworth

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup of shortening
2 2/3 cups sugar
4 eggs
2 cups cooked pumpkin--or--don't want to murder your Jack-O-Lantern? Use 1
(16oz) can of Pumpkin (much easier and neater!)
2/3 cup water
3 1/3 cups flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans
2/3 cup raisins (I used CRAN-raisins--delicious!)

Directions:
Directions:
Preheat oven to 350 degrees
Cream shortening (good old fashioned Crisco--see how old this recipe is??)
gradually add sugar, beating well. Add eggs, mix well. Stir in pumpkin and water.
Combine flour, baking powder, baking soda, salt, cinnamon and cloves, add to creamed mixture, mixing well. Fold in pecans and raisins.
Spoon into 2 greased and floured 9 x 5 loaf pans; bake for 1 for and 10 mins

Number Of Servings:
Number Of Servings:
2 Loaves
Preparation Time:
Preparation Time:
1 1/2 hours including baking time
Personal Notes:
Personal Notes:
This is one of my older recipes but it really is moist and delicious! All kidding aside, this is a great thing to do with your Halloween pumpkin. Simply cut the meat out, mash it up good (with a potato masher!) add a little butter and puree with a mixer or blender.

 

 

 

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