Ingredients
Units
Scale
- 2/3 c. shortening
- 2 2/3 c. sugar
- 4 eggs
- 1 can (16 oz) pumpkin
- 2/3 c. water
- 3 1/3 c. all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2/3 cup coarsely chopped walnuts
- 1 cup of raisins
Instructions
- Heat oven to 350ºF. Grease the bottom of 2 loaf pans (9×5).
- With electric beater, mix shortening and sugar in a large bowl. Add eggs, pumpkin and water.
- Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in, by hand, walnuts and raisins. Pour into pans.
- Bake for about 65 minutes.* Let it cool slightly. Then, loosen the sides of loaves from pans. (My mom always uses a butter knife.) Cool completely before slicing.
- When finished, wrap and store in the refrigerator for no longer than 10 days.
Notes
*Baking time varies depending on your oven. Usually 65 minutes is all it takes, but you’ll want to give it the “toothpick test.” Just stick a toothpick or this handy tester into the center of each loaf. If the toothpick comes out clean (no gooey batter on it), the loaf is done. If the loaf isn’t done, put it back into the oven to bake, but you’ll want to check it often, so it doesn’t over bake and dry out.
My family and I always eat our pumpkin bread with a little Cool Whip on top.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
Keywords: breads, pumpkin, Thanksgiving