Pumpkin Bread
Ingredients
- 2 2/3 cups sugar
- 2/3 cups shortening or apple sauce
- 4 eggs beaten or 8 egg whites
- 15 oz. can pumpkin (1 lb)
- 2/3 cup water
- 3 1/3 cups sifted flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 1/2 cups raisins
Directions
- Preheat oven to 350°
- Sift together flour, baking powder, baking soda, salt and spices; set aside
- Cream together sugar and shortening until light and fluffy
- Stir in eggs, pumpkin and water
- Gradually stir dry ingredients into the pumpkin mixture
- Add raisins and blend well
- Turn batter into 3 greased 8"x4"x2" pans or 3 greased coffee cans
- Bake for about 1 hour to 1 hour and 15 minutes
- Let sit 10 minutes before removing from pans
Variation
To make fat-free pumpkin bread simply replace the shortening with apple sauce at a 1 to 1 ratio and use fat free cholesterol free eggs from the carton.
Note: Make sure to move oven rack to lower level so bread doesn’t rise and hit top of oven when using coffee cans.
Source: Laurie’s Mom with Steve modifications