Wednesday, September 29, 2010

The Recipe: Pumpkin Bread

I thought since this is such a family favorite I would recycle this post from last fall and participate in Kristen from We are that family's Works for Me Wednesday. Enjoy!


Originally posted 11/9/2009:

The weather has finally started to cool off here in Florida - so it is in the 70-80's. Ahh, winter at last! In honor of the cooler weather I am offering up my pumpkin bread recipe which has been a staple in our house for close to 2 decades. Yes, I am that old.

Pumpkin Bread

3/4 cup shortening (I use Butter Flavor Crisco)
3 cups sugar
4 eggs
2 cups pumpkin
2/3 cup water
1 tsp cinnamon
1 tsp nutmeg
3 1/3 cup Self-Rising Flour
1 cup nuts (walnuts or pecans, chopped)
2/3 cup raisins

Preheat oven to 350 degrees and grease 2 loaf pans.

Mix shortening and sugar until light and fluffy. Beat in eggs, water and pumpkin. Add dry ingredients and mix well. Fold in raisins and nuts*. Pour into prepared pans and bake for 70 minutes.

Once the bread is cooled and depanned, I like to ice the top of the bread with cream cheese frosting and this bread is best warm slathered in butter. Just sayin'. And finally - I usually give out pumpkin bread with my cookie trays for the neighbors and friends at Christmas and when I do I triple the recipe. A tripled recipe will make 5 large loaves and 5 mini loaves.

*When adding fruit or nuts to a mixture I put those ingredients in a ziploc bag and add a little flour and shake the dickens out of it so that the nuts and raisins are nicely coated. Doing this will keep them from sinking to the bottom of the bread.




Is this the Pumpkin Bread that you always give me around the holidays? You know....the kind that makes me gain weight....?

Yes but all holiday goodies are good for ya: no calories, no fat, no sugar! ;)


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