Pumpkin Bread

Serves: 2
Total Calories: 2,426


Have Ready:
Solid shortening
2 1/2 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon ground
1 teaspoon nutmeg ground
2 eggs
1/2 cup vegetable oil
1 (16-ounce) can pumpkin
1/2 teaspoon vanilla extract
1 cup pecans pieces
1 cup raisins
You'll Need:
2 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pans
paper towel
can canopener
large mixing bowl
measuring cups
measuring spoons
mixing spoon
rubber scraper


Heat oven to 325°. Grease the loaf pans by dipping a paper towel into solid shortening and spreading on bottom and sides of pans. Thoroughly mix everything together in a large mixing bowl with a mixing spoon. Scrape down the sides of the bowl with a rubber scraper while mixing. Divide batter between the 2 loaf pans and set timer. Bake on the middle shelf of the oven for 1 1/4 hours. The bread will be done when a toothpick stuck in the center of each loaf comes out clean, with no batter sticking to it. Cool. Remove the bread from pans onto a bread board. Cut it in thin slices with the serrated knife, using a sawing motion.

Just Between Us: For your party, you might try spreading the slices of pumpkin bread with butter or softened cream cheese. Pumpkin bread can be baked weeks ahead of time and put in the freezer.

Nutritional Facts:

Serves: 2
Total Calories: 2,426
Calories from Fat: 832

This Pumpkin Bread recipe is from the Special Dishes for Special Days Cookbook. Download this Cookbook today.

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