Harvest Pumpkin Bread
This yummy pumpkin bread is a great treat any time of year. We love using our home grown pumpkins to make the pumpkin puree but you can also substitute 16oz of canned pumpkin. (Puree, not pie filling) We make these ahead for the holidays and they store well for months in the freezer. If you like a little extra added to your bread, you can add walnuts, raisins or chocolate chips to mix things up a little or make it an extra special dessert. These simple ingredients combine to make a delicious breakfast bread or anytime snack and is loved by our entire family. Enjoy!!!
Equipment
- 2 bread pans 9"x5"x3" optional size: 3 pans @ 8 1/2" X 4 1/2" X 2 1/2"
- 1 mixing bowl medium to large size
Ingredients
- 2/3 cup shortening
- 2 2/3 cups sugar
- 4 eggs
- 2 cups pumpkin puree
- 2/3 cup water
- 3 1/3 cups all-purpose flour if using Self-Rising Flour, do not use the salt, baking powder or baking soda
- 1 /12 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- shortening, butter or margarine to grease bread pan
Instructions
- Preheat oven to 325 degrees Fahrenheit
- Grease bread pans
- Blend shortening and sugar in your mixing bowl
- Add eggs, pumpkin and water then blend thoroughly
- Blend in the flour, salt, baking powder, baking soda, cinnamon and cloves then mix until completely incorporated. Batter will be somewhat stiff not runny.
- Divide evenly into both greased bread pans
- Bake for approx. 70 minutes (may take a little longer depending on your oven)
- Test with a wooden tooth pick in center of loaf until it comes out clean. Return to oven if needed for 5-minute intervals