Sunday, March 31, 2013

Lori's Pumpkin Bread

 Years ago, Bob and I were neighbors with a couple whom we sometimes played cards with and whose wife I often hung out with during the day as we both had young children at the time. One night we'd gone next door to play cards while the children slept (we were close by and in a very small town), and this friend pulled out a loaf of this bread and I could not stop eating it. It was so delicious! I am usually not a big pumpkin fan, but the spicy warmness of this bread was enticing. I asked her for the recipe and I've made it ever since, which is close to 30 years.
I usually make this in the fall, but this is one of those quick breads that makes up nicely most anytime of year. I prefer it in cooler months, such as fall, winter, and spring. But I will eat it in summer as well. It is a really good recipe that will make you a believer in pumpkin, too.

Lori's Pumpkin Bread
Makes two loaves
                          Preheat oven to 350 degrees
2/3 cup shortening*
2 2/3 cup sugar*
4 eggs*
1 can (16 oz) pumpkin*
2/3 cup water
3 1/3 cups unbleached flour
2 tsps baking soda
1/2 tsp baking powder*
1 tsp ground cloves
2 tsps ground cinnamon
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)

In large bowl, cream together the shortening and sugar till light and fluffy. Stir in eggs, pumpkin and water; blend till well mixed.
In another bowl, combine flour, soda, baking powder, cloves and cinnamon.
Blend dry ingredients gradually into the creamed mixture; blend well.
Fold in raisins and nuts, if used.
Pour evenly into two well-greased 9"x 5"x 2" pans. Level tops.
Bake at 350 degrees for 70 minutes or till toothpick comes out clean.
Let cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
When completely cool, wrap well and let sit overnight before cutting and serving, or freeze up to 2 months. Makes 2 loaves.

*I use palm oil shortening, or you could use lard or tallow.
*You could substitute Rapadura or Succanat for the sugar.
*We use farm fresh eggs.
*Make sure your baking powder does not contain aluminum. I use Rumsford.

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