Friday, February 15, 2013

Pumpkin Bread

1 cup shortening or (2/3 cup oil)
3 eggs
1 #303 can pumpkin (16-17 oz. or 2 cups)
1/3 cup water
2 1/2 cups sugar
3 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cloves
1/2 cup chopped nuts

Mix shortening, eggs, water, and pumpkin. In a separate bowl, combine dry ingredients; add to pumpkin mixture and blend well. Add nuts and stir. Bake 325 degrees for 1 hour. Makes 2 regular loaf pans or 6 mini-loaf pans.

This is my sister, Ann's, recipe, and she makes the bread each holiday season. Using 6 mini-loaf pans, she bakes them for her neighbors. This past Christmas, we 4 sisters, a niece, and one of her friends, got together to bake for the upcoming holiday. The following pictures are of the pumpkin bread.

You might find you like this tradition. Why not give this recipe a try? Bake your own Pumpkin Bread, and make enough for your friends and neighbors. Wrap them in colorful paper and ribbons and take a child with you when you deliver them. They will remember it as a special act of kindness, and hopefully, carry on the tradition in their own homes one day.

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When you arise in the morning, give thanks for the morning light, for your life and strength. Give thanks for your food, and the joy of living. If you see no reason for giving thanks, the fault lies with yourself.

--Chief Tecumseh

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