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Pumpkin Bread

Guest Author - Sandy Moyer

Pumpkin Bread

  • 2/3 cup vegetable shortening, such as Crisco®
  • 2-2/3 cups sugar
  • 4 eggs
  • 1 lb. cooked pumpkin puree - either canned or cooked & strained fresh pumpkin
  • 2/3 cup water
  • 3-1/3 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1-1/2 tsp. salt
  • 1 tsp. cinnamon
  • 2/3 cup chopped nuts
  • 2/3 cup raisins
Preparation -
Cream the shortening and sugar together until light and fluffy. Add the eggs, pumpkin and water and mix well. Add the flour, baking soda, baking powder, salt and cinnamon. Mix just until the dry ingredients are moistened. Stir in the nuts & raisins. Pour the batter into 2 or 3 loaf pans, depending on size of pans. Bake at 350º for 70 minutes, or until a toothpick inserted in the center of the loaves comes out clean.

Silicone 6-in-1 Loaf PanKitchenAid Silicone 6-in-1 Loaf Pan with Sled
Bakes six - 6" x 3" mini loaves of bread; perfect for pumpkin bread and all your holiday bread baking. FDA-approved food-grade silicone is guaranteed safe to 500º F. It's refrigerator, freezer, oven, microwave, and dishwasher-safe. The quick-release permanent nonstick surface heats and cools quickly and evenly.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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