Pumpkin Bread

Pumpkin Loaf

Moist and delicious. Bake it in two  9x5x3 inch loaf pans or three 8-1/2 x 4-1/2 x 2-1/2 inch pans. 

NOTE:  If using self-rising flour, omit the baking soda, salt and baking powder.

• 2/3 cup butter or shortening
• 2-2/3 cups sugar
• 4 eggs
• 1 16 oz. can pumpkin puree
• 2/3 cup liquid:  water OR milk OR not-from-concentrate pure apple juice
• 3-1/3 cup all purpose flour
• 2 tsp. baking soda
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. salt
• 1 tsp cinnamon
• 1 tsp ground cloves OR nutmeg OR 1/2 tsp each
• 2/3 cups coarsely chopped nuts
• 2/3 cup chopped dried fruit: dates, raisins, apple, or cranberry

1. Heat oven to 350 degrees F.
2. Grease pans 2 or 3 loaf pans (see above).
3. Cream shortening or butter with sugar.
4. Mix in eggs, pumpkin and liquid.
5. Sift together flour, soda, salt, baking powder and spices in a separate bowl.
6. Add flour mixture to batter.
7. Stir in nuts and dried fruit.
8. Spread batter equally among the pans. 
9. Lightly tap pans down on counter to settle the batter.
10. Bake in preheated oven about 60-65 minutes or until a wooden pick inserted in center comes out clean.

Ms. Cleary's Pumpkin Raisin Pecan Loaf

• 1 cup vegetable oil
• 2/3 cup water
• 3-1/3 cup sifted all-purpose flour
• 1-1/2 tsp salt
• 2 tsp baking soda
• 3 cups white granulated sugar
• 4 large eggs, lightly beaten
• 2 cups mashed, cooked or canned pumpkin
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1-1/2 cups raisins
• 1-1/2 cups chopped pecans

1. Grease and flour three 8-1/2x4-1/2x2-1/2 inch loaf pans.
2. Preheat oven to 350 degrees F.
3. Combine oil, eggs, water and pumpkin in one bowl.
4. Sift together into large mixing bowl: flour, baking soda, salt, nutmeg, cinnamon and sugar.
5. Make a well in centre of dry ingredients. Add pumpkin mixture and blend until dry ingredients are moistened.
6. Stir in raisins and pecans.
7. Turn into prepared loaf pans.
8. Bake in preheated 350 degree F. oven about 1 hour or until done.