Ingredients
-
5
-
3/4
-
3
-
2 1/4
-
1 1/2
-
1 1/2
-
1
-
4
-
1 1/2
-
6
-
3
-
1
-
1 1/2
-
-
Directions
Traditional Pumpkin-Nut Bread, My mother has made this pumpkin bread recipe each year around Thanksgiving since I was a little girl I often make loaves and give as gifts to friends and teachers This bread is very moist and dense with a lovely spiced pumpkin flavor , Very tasty! I made the whole recipe and got a loaf, 24 regular size muffins, and 24 mini muffins out of one batch I added dried blueberries to the loaf (1/2 cup) and chopped walnuts and chocolate chips to the muffins (about 1/2 cup of each) I love how moist this bread is–you don’t need butter or any other spread I did make it with butter instead of shortning (I was too lazy to measure!)and used about 3 5 cups pumpkin (couldn’t see saving 5 cup pumpkin from the can used) I just used a little less water than called for I like to send muffins to school with my DS and these are going to work out well Thanks for sharing your mother’s delicious recipe!, I made this for my son’s Cross Country team yesterday It was loved by parents and athletes alike I did 2 cups brown sugar and 2 cups white I also soaked 1-1/2 cups dried cranberries in hot water and then used the water like another reviewer suggested I substituted butter flavored shortening for the butter taste Next time I will try substituting wheat flour We will definately make this again! Thanks for the recipe!
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Steps
|
1
Done
|
Grease Three 9x5x3-Inch Loaf Pans. |
|
2
Done
|
Preheat Oven to 350 Degrees. |
|
3
Done
|
Sift Together Dry Ingredients; Set Aside. |
|
4
Done
|
in a Large Bowl, Cream Shortening, Sugar, and Vanilla. |
|
5
Done
|
Add Eggs One at a Time, Beating Well After Each Addition. |
|
6
Done
|
Add Pumpkin; Mix Well. |
|
7
Done
|
Sift in Dry Ingredients Alternating With Water. |
|
8
Done
|
Mix Until Smooth. |
|
9
Done
|
Fold in Nuts. |
|
10
Done
|
Turn Batter Into Prepared Pans. |
|
11
Done
|
Bake For 45 to 55 Minutes. |
