Pumpkin Bread

Today is officially the first day of fall.  Even though the kids are back to school, the weather has not turned cool (or at least not here in Texas).  To help get you in the fall mood, I want to share my mother’s pumpkin bread recipe with you.

This makes a wonderful breakfast, or after school treat.

1/3 cup shortening
2  2/3 cups sugar
4 eggs
2 cups fresh cooked pumpkin*
2/3 cup water
1 teaspoon vanilla
3  1/3 cup self rising flour
1 teaspoon cloves
1   1/2 teaspoon cinnamon
2/3 cup raisins
2/3 cup chopped walnuts (optional)

Grease 2 loaf pans and set aside. Preheat oven to 350.

Cream shortening, and sugar together until light and fluffy. Stir in eggs, pumpkin, water and vanilla.

In a separate bowl whisk together flour, spices, raisins and nuts.  Slowly add to wet ingredients.  Do not over mix the batter.

Pour into loaf pans and bake for 70 minutes or until toothpick comes out clean.

Allow to cool before slicing (or at least until mostly cool – I can never wait that long to taste my first bite of fall).

TIPS:  You can substitute canned pumpkin, but fresh really is best.  

This recipe freezes great. Wrap one loaf in foil and place in a large ziploc bag and freeze.  Allow to thaw in the refrigerator.


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