A wonderfully moist and spiced pumpkin bread from a recipe by Lisa. This large-batch recipe makes two loaves, perfect for sharing or freezing, and is loaded with nuts and raisins.
Author
Lisa
Recipe
| Measurements | Ingredients |
|---|---|
| 2/3 cup | Shortening |
| 2 2/3 cups | Sugar |
| 4 | Eggs |
| 1 (15 ounce) can | 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 |
| 2/3 cup | Nuts |
| 2/3 cup | Raisins |
Instructions
- Preheat the oven to 350°F. Grease the bottoms of two 9x5 loaf pans (or three smaller pans).
- In a large bowl, cream the shortening and sugar together until well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin and water.
- In a separate bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the nuts and raisins.
- Pour the batter evenly into the prepared pans.
- Bake for approximately 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes before loosening the sides and turning them out onto a wire rack to cool completely.
