Our Super Favorite Pumpkin Bread

Posted on October 31, 2011

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This is a great recipe—turns out great every time and makes three loaves—so it is handy when you have to take a dessert somewhere.  Kids love this bread.  It is really good with cream cheese.

5 cups flour

¾  tsp baking powder

3 tsp baking soda

2 ¼  tsp salt

1 ½  tsp cinnamon

1 ½  tsp nutmeg

1 cup shortening

3 cups sugar

1 ½  tsp vanilla

6 large eggs

3 cups canned pumpkin (almost an entire large can)

1 cup water

1 pkg. Nestle mini chocolate chips

You can also add nuts or currants/raisins instead of chocolate-but why would you?

Grease three loaf pans & preheat oven to 350.  Measure dry ingredients into large bowl and whisk to cheater sift the dry ingredients together.  Then cream shortening, sugar, and vanilla.  Add eggs one at a time, beating well after each.  Add pumpkin.   Stir in dry ingredients, alternating with the water.  Mix until smooth.  Fold in chips or nuts.  Bakes for about 45 min to an hour, until the loaves are evenly browned and the middle pops back up when poked (yes–very scientific).

NOTE:  I have also subbed half of the fat for applesauce and reduced the sugar by half a cup.  It is also very good this way, and a little healthier!

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