Pumpkin Bread Says Fall

This time of year signals a lot of changes outside as well as inside our home.  Quick breads are breads made without the use of yeast.  Several loaves are made each year of pumpkin bread.  It all starts with the frozen pumpkin processed the previous year.  This can easily be purchased in canned form from your local grocer.

 Here is the recipe handed down in my family. 

Makes 3 small loaves or 2 regular loaves.  

3 1/3 to 3 1/2 cups flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. ground nutmeg

1 tsp. cinnamon

3 cups sugar

Sift dry ingredients together.  Then add the following ingredients:

1 cup shortening- I use vegetable oil

4 eggs

2/3 cup water

2 cups canned pumpkin

Then mix until combined.  Beat until smooth. Pour into pans sprayed with nonstick cooking spray.   Bake in a 350 degree oven for approximately one hour.  

 Above you can see the two baking pans ready to go into the preheated oven. As the loaves bake the house smells AMAZING! Test for doneness with a toothpick.

If desired you can add a powdered sugar glaze.  Ours never lasts long enough.  At most it gets spread with a little butter.  I will toot my 4-Hers horn  this recipe has won blue ribbons.  Eat in good health as you enjoy the fall foliage.