Pumpkin Bread
This pumpkin bread recipe is perhaps the only one I’ve ever enjoyed. It is moist, fluffy, and, of course, delicious! My husband and I ate an entire mini loaf by ourselves right after baking! I thought later maybe I would try some mini chocolate chips in the next batch, because chocolate always seems to make good things even better! This recipe actually comes from my daughter-in-law, so I have to thank her and her family for passing it on to me. The mini loaves make perfect gifts for co-workers, mail carriers, teachers (with a small gift attached!), or to bring to family gatherings. I made the mini loaves for a small bake sale for my gardening club. These are perfect for the holidays.
Pumpkin Bread
A delicious, moist, holiday treat!
Ingredients
- 2/3 cup shortening I used Crisco
- 2 2/3 cup sugar
- 4 eggs
- 1 lb canned pumpkin 16 ounces, 2 small cans
- 2/3 cup raisins
- 3 1/3 cup flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 2/3 cup chopped nuts of your choice I did not add nuts.
- powdered sugar to top, if desired
Instructions
- Cream together shortening and sugar. Add eggs and pumpkin.
- Sift together flour, soda, baking powder, and salt. Add to above. Add spices.
- Fold in raisins and nuts, if using.
- Grease and flour 2 loaf pans or 8 mini loaf pans. I made mini loaves. Fill each pan about 1/2 to 2/3 full, depending on pans.
- Bake at 350° F about 70 minutes for the large loaf pans and 35-45 minutes for the mini pans. A toothpick should come out clean when done. I sprinkled some powdered sugar on top.
