Pumpkin Bread
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
2 Loaves
- Serves:
- 48
ingredients
- 630.98 ml sugar
- 157.80 ml shortening
- 453.59 g pumpkin
- 157.80 ml water
- 4 eggs
- 788.55 ml all-purpose flour
- 9.85 ml baking soda
- 7.39 ml salt
- 4.92 ml ground cinnamon
- 4.92 ml ground cloves
- 9.85 ml vanilla
- 2.46 ml baking powder
- 236.59 ml 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.
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>