Basic Pumpkin Bread Recipe
Although you can use fresh pumpkin if so inclined, the finished product is identical using the canned pure pumpkin. Make sure you don't accidentally use pumpkin pie mix, which comes in cans next to the pumpkin; it's a different thing altogether. Serve this moist pumpkin bread as is or spread with butter or sweetened cream cheese. It can be cut into cubes and used in trifle, or baked in small loaf pans for gifts. If you want a dense, moist pumpkin cake, simply bake the recipe in a 9" x 13" baking dish rather than the loaf pans. No matter how you make it, this pumpkin bread is delicious and will please everyone.
2 cups sugar
2/3 cup brown sugar
2/3 cup shortening
2/3 cup water
1 15 oz. can pumpkin
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
3 1/2 cups flour
- Preheat oven to 350°.
- Spray two loaf pans (4" x 8") with Baker's Joy or non-stick spray with a light dusting of flour.
- In a large mixing bowl, cream the sugars and shortening; add the eggs, water, and pumpkin.
- Turn the mixer to low and add the baking soda, salt, baking powder, pumpkin pie spice, and flour; mix well.
- Pour the mixture into the prepared loaf pans.
- Bake for one hour or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let stand 5 minutes.
- Run a knife around the loaves and invert onto a cooling rack.
- turn the loaves upright and let cool thoroughly before slicing.
Pumpkin Nut Bread: Reserve 2 tablespoons flour from the basic pumpkin bread recipe above; toss 1-2 cups chopped nuts with the flour and stir them in the bread just before pouring the batter in the pans.
Pumpkin Chocolate Chip Bread: Reserve 2 tablespoons flour from the basic pumpkin bread recipe above; toss 1 cup chocolate chips in the flour and fold them into the batter just before pouring it into the pans.
Pumpkin Raisin Walnut Bread: Reserve 2 tablespoons flour from the basic pumpkin bread recipe above; toss 1 cup raisins and 1 cup chopped walnuts in the flour and fold them into the batter just before pouring it into the pans.
Amount Per Serving
Calories 214 Calories from Fat 66
Percent Total Calories From: Fat 31% Protein 5% Carb. 64%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 35 mg
Sodium 185 mg
Total Carbohydrate 34 g
Dietary Fiber 0 g
Sugars 17 g
Protein 3 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 3%
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