Mother Marge's Pumpkin Bread

I LOVE my mom's pumpkin bread, as does everyone else at our house. It's a dense, not too spicy but flavorful bread. We like ours plain, no raisins, no nuts, but you could add them if you like.

• Ready In: 1 hr 20 mins
• Serves: 36
• Yields: 2 loaves

Ingredients

• 1  cup Crisco shortening
• 2 3⁄4 cups granulated sugar
• 3  eggs
• 1  teaspoon vanilla
• 2  cups  libby canned pumpkin (do not substitute as not all brands have the same consistency)
• 3  cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon allspice
• 1  teaspoon cinnamon
• 2  teaspoons salt

Directions

1. Preheat oven to 350°F.
2. Grease and lightly flour 2 loaf pans.
3. Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl. Set aside.
4. In a separate bowl cream shortening and sugar.
5. Add eggs one at a time.
6. Add vanilla and pumpkin.
7. Gradually add in dry ingredients from first bowl.
8. Pour equal amount into both loaf pans.
9. Bake on center rake for approx 60 minutes or until a toothpick inserted in the center of a loaf comes out clean.
10. All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.
11. We like it best cold!
12. So enjoy the leftovers.
13. It also freezes nicely.