The beginning of October already - how can that be! The craziness of 2020 has been a blur for all of us. However, I just love this time of year.....leaves are falling, cooler weather is here, which means sweater weather and pumpkin flavors are everywhere. Pumpkin spice latte, pumpkin pie, pumpkin creamer, pumpkin essential oils and of course, one of my favorites: pumpkin bread.
For as long as I can remember or at least as far back as when my kids were young, my mom made pumpkin bread for the family. Since she passed away six years ago and in keeping with her tradition, I share her pumpkin bread with friends and family. I, like her, love to bake goodies for those that are close to my heart. As the bread is baking, scents of fall fill the kitchen and memories of my mom and I baking together bring me back in time. Because she was such a generous grandma, I know she wouldn't mind me sharing her recipe with all of you and my hope is that you and your family enjoy it as much as we do!
Great Grandma Pauline's Pumpkin Bread
2/3 cup shortening
2 2/3 cups sugar
4 eggs
(1) 16 oz. can pumpkin*
2/3 cup water
3 1/3 cups flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup nuts
2/3 cup raisins
*Canned pumpkin (at least by my home in Colorado) has been hard to find this year. So, if you can't find it, feel free to make your own pumpkin puree in an instant pot.
Grease 4 small or 2 larger pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, salt, baking soda, baking powder, cinnamon and cloves. Add nuts and raisins.
Bake at 350 degrees for 60-70 minutes.
I love to use this festive loaf pan from Williams Sonoma. If using this pan, the above recipe makes two loaves and in the spirit of giving: keep one for your family and give one away. They also freeze well if you want to make and freeze until the family arrives for the holidays.
Bake Someone Happy!
Gigi Susie
xoxoxoxoxo