Wednesday, September 28, 2011

Pumpkin Bread

I just love Fall!  My house smelled glorious when I made this bread and it tasted oh so good.  This pumpkin bread, lightly spiced, and filled with the perfect blend of crunchy and soft with raisins and pecans didn't last long in my house.  A double batch is a very good idea.  

Pumpkin Bread
Grandma's Recipe
*2/3 Cup Shortening
*2 2/3 Cup Sugar
*4 Eggs
*1 Can (15 oz) Pumpkin
*2/3 Cup Water
*3 1/3 Cup 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 Cup Coarsely Chopped Nuts (I used pecans)
*2/3 Cup Raisins

*you may also use self-rising flour if you omit the baking soda, salt and baking powder.

Preheat oven to 350 degrees and grease two 9x5x3-inch loaf pans or three 8 1/2x4 1/2x 2 1/2-inch loaf pans.  This batch will also make one 9x5x3-inch loaf and 12 muffins, or just 24 muffins.
In a large bowl add the shortening.
Beat with mixer for about 30 seconds.
About 1 cup at a time, add in the sugar and beat in until all sugar has been incorporated.
Mix will look fluffy like this.
Beat in the eggs one at a time, blending between each addition.
Blend well.
Mix in pumpkin and water.
Look at that pumpkin color!
In a separate mixing bowl, add the flour, baking soda, salt, baking powder, cinnamon and cloves.  Mix well.
Add the flour mixture a cup at a time to the pumpkin mixture.
Mix well
Fold in the raisins and nuts.
Pour the batter into the prepared pans or muffin cups.
For muffins, bake in the 350 degree oven for about 20-23 minutes or until golden brown and muffin top bounces back when touched.
For the bread, bake in the 350 degree oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool slightly before removing from pans, and enjoy!  This is great served warm or at room temp.  You can also try spreading with softened cream cheese for breakfast.

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