Maureen's Pumpkin Bread
photo by Outta Here
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
2 loaves
ingredients
- 2⁄3 cup shortening
- 2 2⁄3 cups sugar
- 4 eggs
- 1 lb canned pumpkin
- 2⁄3 cup water
- 3 1⁄2 cups flour
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon clove
- 2⁄3 cup nuts
- 2⁄3 cup raisins
directions
- Cream together sugar and shortening. Add eggs, pumpkin and water and mix well. Blend in dry ingredients except nuts and raisins. Should be thick and light colored. Add nuts and raisins.
- Pour into 2 greased loaf pans.
- Bake 350 for 65 - 75 minutes.
- Freezes well!
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Reviews
-
This is one of the best pumpkin bread recipes I've ever had. It came together easily, and my KitchenAid mixer didn't bat an eye at these ingredients for two loaves. I skipped the nuts since I'm taking this to work and I know a person or two who has a nut allergy. Thanks, Buzymomof3! Happy Thanksgiving! Made for PAC Fall 2012.
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This turned out very well, more a cake then bread, a platefull, buttered, disappeared quickly at morning tea. This makes 2 huge loaves, and my mixer had trouble coping with the amount of batter, infact I found creamed butter and sugar at the bottom. next time I will half the recipe. I used fresh cooked pumpkin, we dont have canned here. made for aussie swap, jan 2010
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This is a Wonderful pumpkin bread recipe. The pumpkin flavor is there but not over powering, so even those in my family who don't like it enjoyed this bread. The texture is very soft and moist...just perfect. The only change I made was to cut the amount of clove in half as I am not a huge fan of that spice. This recipe will definitely be added to my quick bread and muffin favorites cookbook. Made for the Dec. Make My Recipe Tag Game
RECIPE SUBMITTED BY
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