Pumpkin Bread

Sheila Nakata

By
@Brysgal

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.


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Serves:

6

Prep:

30 Min

Cook:

1 Hr 10 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Sweet Breads
Hashtags: #nuts, #pumpkin, #raisins