Mom\'s Pumpkin Bread

Mom\'s Pumpkin Bread
 
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This recipe was uploaded
by Kaitlyn

 
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Ingredients

Ingredients
Method
 
  • 2 2/3 cups white sugar
  • 1/2 tsp. baking powder
  • 2/3 cup shortening*
  • 2 tsps. baking soda
  • 4 eggs
  • 1½ tsps. salt
  • 2 cups pumpkin
  • 1 tsp. cinnamon
  • 2/3 cup water*
  • 1 tsp. ground cloves
  • 3 1/3 cups flour
  • Chopped nuts and/or dates and raisins*
Cream shortening and sugar in a VERY LARGE bowl. Whip in the eggs. Mix all of the large ingredients (except the nuts, raisins, and dates) in a separate LARGE bowl.

Alternately add the pumpkin and the dry mix to the creamed-sugar/egg mixture until all of the ingredients are well-mixed. Add the nuts, dates, and/or raisins.

Pour mixture into three 1-pound well-greased coffee cans or loaf pans. Bake for ap-proximately 55 minutes at 350 degrees. The top of the loaf will feel solid when done.
Remove loaves from the oven and let rest for 3-4 minutes.

*--Mom\'s changes from the original 1973 recipe:
--using 2/3 cup liquid coffee instead of the water.
--adding ½ tsp. pumpkin-pie spice and margarine instead of the shortening.
--the chopped nuts and/or dates and raisins are a personal preference.

To avoid crunchy crusts: Remove loaves from the cans or loaf pans onto a terrycloth towel. Cover the loaves with two heavy terrycloth towels. Roll the loaves over after 20 minutes to keep them from getting flat on one side.

Mom\'s Pumpkin Bread

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This recipe was uploaded by Kaitlyn

 
 
What to enjoy pumpkin bread with: Cream cheese, butter, or peanut butter. Goes nicely with a mug of coffee, tea, or hot chocolate.

Method


Cream shortening and sugar in a VERY LARGE bowl. Whip in the eggs. Mix all of the large ingredients (except the nuts, raisins, and dates) in a separate LARGE bowl.

Alternately add the pumpkin and the dry mix to the creamed-sugar/egg mixture until all of the ingredients are well-mixed. Add the nuts, dates, and/or raisins.

Pour mixture into three 1-pound well-greased coffee cans or loaf pans. Bake for ap-proximately 55 minutes at 350 degrees. The top of the loaf will feel solid when done.
Remove loaves from the oven and let rest for 3-4 minutes.

*--Mom\'s changes from the original 1973 recipe:
--using 2/3 cup liquid coffee instead of the water.
--adding ½ tsp. pumpkin-pie spice and margarine instead of the shortening.
--the chopped nuts and/or dates and raisins are a personal preference.

To avoid crunchy crusts: Remove loaves from the cans or loaf pans onto a terrycloth towel. Cover the loaves with two heavy terrycloth towels. Roll the loaves over after 20 minutes to keep them from getting flat on one side.
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