Ingredients
-
2/3
-
2
-
4
-
2
-
2/3
-
3 1/3
-
2
-
3/4
-
1/2
-
1
-
1
-
1
-
2/3
-
2/3
-
Directions
The Most Moist Pumpkin Bread Ever, I LOVE this bread I pretty much love anything made of pumpkin, but this bread is the best it is so moist, and just slightly sticky, and wow!, Just pulled this out of the oven about an hour ago, it’s amazing! I ran out of pumpkin puree’ at 1 1/2 cups, so I substituted with 1/2 cup of cinnamon applesauce Pretty darn good, and very moist!, This bread was easy to make and turned out great I added 1/2 cup of pecans and omitted the cloves I also had to turn the oven off and leave the house for the last 15mins of baking, when I got home I tested the bread and it was done perfect!
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Steps
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1
Done
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Cream Shortening, Gradually Add Sugar, Beating Well at Medium Speed of an Electric Mixer. Add Eggs, One at a Time, Beating After Each Addition. Stir in Pumpkin and Water,. |
|
2
Done
|
Compbine Flour, and Next 5 Ingredients, Add to Creamed Mixture, Mixing Well. Fold in Pecans and Raisins, If Using. Spoon Into 2 Greased and Floured 9 X 5 X 3 Inch Loafpans; Bake at 350f For 1 Hour or Until Wooden Pick Inserted in Center Comes Out Clean. Cool in Pans 10 Minutes; Remove from Pans, and Cool on Wire Racks. |
