It’s the perfect time of year for my favorite pumpkin bread recipe. These loaves were prepared and baked by my son Timothy. We have been working through some of our favorite family recipes together. I have been baking this pumpkin bread recipe long before he was born. The bread is moist and delicious. A real family favorite. Tim is enjoying cooking as well as baking. His goal is to be able to cook familiar recipes that he grew up with and loves. His beautiful loaves taste every bit as good as mine.
2/3 cup of shortening
2 2/3 cups sugar
4 eggs, lightly beaten in a small bowl
1 16oz. can Libby’s pumpkin
2/3 cup water
3 1/3 cups all- purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1 ½ teaspoons of salt
½ teaspoon of ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¾ cup walnuts, chopped
¾ cup raisins
Heat oven to 350 degrees, grease the bottoms of 2 loaf pans.
Mix the shortening and sugar together in the bowl of a stand mixer, or in large bowl using a whisk
Add the eggs, pumpkin, and water
Blend in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves
Add the nuts, and raisins
Pour into pans about 2/3 full
Bake 1 hour and 10 minutes, cool on a wire rack for 10-15 minutes. Then turns the loaves out to cool completely before serving. Store in a zip lock bag or air tight container. The bread gets moister as it ages a day or two. You can also safely freeze the bread.
If your not a fan of the nuts and raisins you can leave them out.
Thanks for stopping by!