Ingredients
-
5
-
3/4
-
3
-
2 1/4
-
1 1/2
-
1 1/2
-
1
-
4
-
1 1/2
-
6
-
-
-
-
-
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
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1
Done
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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. |
