Tasty Tuesday ~ Favorite Pumpkin Bread

I've just been waiting for my calendar to say "fall" so I could make this! My family loves it, which explains why we nearly had to go into negotiations while it cooled on the counter, and 1 out of 3 loaves didn't make it thru the night. I stashed one in the freezer for later and one in an undisclosed location for dinner Tuesday night. :)  I can try ...

I hope you'll enjoy my favorite Pumpkin Bread as much as we do. I'm not sure why, but we love it best when I bake a load or 2 in a round, 1 lb. coffee can. I'm sure to save a can each year just for making this recipe, and it makes for a really pretty presentation when we serve guests ... or ourselves. ;)







Favorite Pumpkin Bread
(Makes 3 round 1 lb loaves or bread pans)

3/4 c. shortening
2 2/3 c. brown sugar
4 eggs
1 small can of pumpkin puree (not pie mix)
2/3 c. water
3 1/2 c. flour
1/2 t. baking powder
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. ground cloves





Cream together the shortening and sugar. Add eggs, pumpkin and water; stir well. Stir in dry ingredients, mixing well.



Grease pans well; I like to dust with flour, too. Put equal portions of batter into 3 baking pans or cans. Bake for 1 hour at 350 degrees. Cool well on a wire rack, then slide a sharp knife around edges to loosen. I "shake it" gently on all sides before trying to dump the load out of the can. One can had "leftovers" hanging on inside ... a hovering teenager gobbled up the pieces that fell out. :)



This is so good with a stew, soup, baked potatoes, or just a little soft cream cheese.

It's also really pretty to wrap in a bag with a ribbon on top. It stands up uniquely and makes a great gift to give or a side bread to go with a meal you deliver to a friend.

Enjoy! And happy fall from my kitchen to yours.


What have you been waiting on a new season to bake?