pumpkin bread
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.
prep time
30 Min
cook time
1 Hr 10 Min
method
---
yield
6 serving(s)
Ingredients
- 2/3 cup vegetable shortening
- 2 2/3 cups sugar
- 4 - eggs
- 16 ounces can pumpkin
- 2/3 cup water
- 3 1/3 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 2/3 cup pecans, in pieces (optional)
- 2/3 cup raisins
How To Make pumpkin bread
-
Step 1In 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.
-
Step 2In 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.
-
Step 3Pour into pans and cook for 65 to 75 min. Test with toothpick for doneness. Let cool. Remove from pans and let completely cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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