October 14, 2008

Perfect Pumpkin Bread

If I had the inclination and the time I would take a picture and upload it to my computer and then upload it to this site to show you just how battered and worn my recipe for this yummy pumpkin bread is. Falling apart and stained with tiny splatters it shows it's well loved... and no, I'm not going to recopy it. I love to look at my old recipe cards and notebooks and cookbooks and see the 'love' of the years written all over them by use.

Over the past 16 years I've made this recipe using fresh cooked pumpkin or canned - both work. It just depends on if I have any baking pumpkins from someones garden that year or not. I hope you enjoy and love it as much as I do.

Delicious, Moist Pumpkin Bread

1 2/3 c flour
1/4 t baking powder
1 t baking soda
dash salt
1/2 t ground cinnamon
1/4 t ground nutmeg
1/3 c shortening
1 1/3 c sugar
1 t vanilla
2 eggs
1 c cooked and mashed pumpkin or canned (plain pumpkin not pie filling)
1 t rum extract mixed with 1/3 c water

Sift flour with baking powder, baking soda, salt, cinnamon and nutmeg. Cream shortening with sugar and vanilla. Add eggs, one at a time and beat well. Stir in pumpkin. Add flour mixture and rum extract mixture. Pour into a well greased or parchment lined loaf pan. Bake 350 degree's for 1 hour or until the center is done. Cool. Wrap in plastic or Saran wrap. Refrigerate overnight. Serve the next day.

(*This is amazing if you put out a small bowl of cream cheese frosting to serve with it for people to put a little 'schmear' on their pumpkin bread.)

Related products available through Amazon:
 Farberware Nonstick Bakeware 9-by-5-Inch Loaf Pan
Wilton Recipe Right 2 Piece Long Loaf Pan Set
Nordic Ware Natural Aluminum Commercial Loaf Pan, 1.5 Pound


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