Pumpkin Bread
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Why I Love This Recipe
Pumpkins are native to North America and were an important food source for Native Americans long before the arrival of European settlers. They used pumpkins for both their flesh and seeds, and even dried strips of pumpkin to weave into mats!
Ingredients You'll Need
2/3 cup Crisco
2 2/3 cups sugar
4 eggs
1 can (16 oz) pumpkin
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1/2 cup nuts
1 1/4 cups raisins
Directions
Preheat oven to 350°F (175°C).
Grease 2 loaf pans.
In a large bowl, cream together the Crisco and sugar until light and fluffy.
Add the eggs one at a time, beating well with each addition.
Stir in the pumpkin and water until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and cloves.
Gradually blend the dry ingredients into the pumpkin mixture.
Fold in the nuts and raisins.
Divide the batter evenly between the prepared loaf pans.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Pairs Well With
Non-alcoholic: A warm cup of chai tea. Alcoholic: A glass of spiced rum or pumpkin ale.
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