My boss makes the most delicious pumpkin bread and for Christmas she made me a loaf and gave me the recipe she’s kept secret since 1979. My sister asked me to e-mail her a copy of the recipe, so since I had to type it up, I thought I would share it with my loyal Blog readers, enjoy.
Pam's Pumpkin Bread
1 cup Shortening
3 eggs
1 Large can of Pumpkin Pie Filling
2 ½ Cups Sugar
3 ½ Cups Flour
½ tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cloves
½ cup Chopped Nuts
½ cup Raisins
Preheat Oven to 350 Degrees. Mix shortening, eggs and pumpkin pie filling. Add dry ingredients and mix well. Stir in nuts and raisins. Pour into two greased and floured loaf pans and bake at 350 degrees for one hour. Remove immediately from pan and wrap in foil—keeps bread super moist. Serve as desired—but delicious with cream cheese.
Pam's Pumpkin Bread
1 cup Shortening
3 eggs
1 Large can of Pumpkin Pie Filling
2 ½ Cups Sugar
3 ½ Cups Flour
½ tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
1 tsp. Cloves
½ cup Chopped Nuts
½ cup Raisins
Preheat Oven to 350 Degrees. Mix shortening, eggs and pumpkin pie filling. Add dry ingredients and mix well. Stir in nuts and raisins. Pour into two greased and floured loaf pans and bake at 350 degrees for one hour. Remove immediately from pan and wrap in foil—keeps bread super moist. Serve as desired—but delicious with cream cheese.
2 comments:
Mmmmm... pumpkin bread. You know I'll be using this recipe! Thanks!
YUMMMY! Can't wait to try it! Thanks for the recipe! It looks awesome!
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