Pumpkin Bread

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2-3 Loaves, 48 serving(s)
Ingredients: 2 2/3 cups sugar; 2/3 cup shortening; 16 ounces pumpkin; 2/3 cup water; 4 eggs; 3 1/3 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 2 teaspoons vanilla; 1/2 teaspoon baking powder; 1 cup chopped nuts (coarsely chopped pecans or walnuts)

Submitted by Tantric1

"Of all the breads I make, this is always a favorite that I include in my Christmas goodie baskets. I don't usually make regular size loaves, I make mini loaves. The recipe is the same, baking time is usually around 35-45 minutes."

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Ready In:: 1hr 15mins
Ingredients:: 13
Yields:: 2-3 Loaves
Serves:: 48

ingredients

2 ²⁄₃ cups sugar
²⁄₃ cup shortening
16 ounces pumpkin
²⁄₃ cup water
4 eggs
3 ¹⁄₃ cups all-purpose flour
2 teaspoons baking soda
1 ¹⁄₂ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons vanilla
¹⁄₂ teaspoon baking powder
1 cup chopped nuts (coarsely chopped pecans or walnuts)

directions

Preheat oven to 350°F.
Grease bottom ONLY of 2 loaf pans, 9x5x3.
Mix sugar and shortening in large bowl, stir in pumpkin, water and eggs.
Mix in flour, baking soda, salt, cinnamon, cloves, vanilla, and baking powder; stir in nuts.
Pour into pans.
Bake until wooden toothpick comes out clean, 60-70 minutes, cool for 5 minutes.
Loosen sides of loaves from pans, remove bread from pans.
Cool completely before slicing.

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Reviews

I made 2 8x4 loaves using Splenda for the sugar and 2 whole eggs + 1/2 cup of egg whites. I also trimmed the amount of walnuts. One loaf I put in the freezer and the other I sampled with gingerbread spice tea. So nice!, I'm thinking about making a big bundt loaf next Fall/Winter. This has very nice flavor and texture. made for Pic A Chef, Spring 2013 round.

Annacia

RECIPE SUBMITTED BY

Tantric1

Saint Clair, MI

<p>If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :) <br />It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.</p>

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