The Most Moist Pumpkin Bread Ever |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I LOVE this bread. I pretty much love anything made of pumpkin, but this bread is the best. it is so moist, and just slightly sticky, and wow! Ingredients:
2/3 cup shortening |
2 cups sugar |
4 eggs |
2 cups cooked mashed pumpkin |
2/3 cup water |
3 1/3 cups all-purpose flour |
2 teaspoons baking soda |
3/4 teaspoon salt |
1/2 teaspoon baking powder |
1 teaspoon cinnamon |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
2/3 cup pecans (optional) or 2/3 cup walnuts, chopped (optional) |
2/3 cup raisins (optional) |
Directions:
1. Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
2. Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.
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