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PUMPKIN BREAD
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MAKES 3 FULL-SIZE OR 6 MINI-SIZE LOAVES
OR 2 DISPOSABLE-LOAF-PAN SIZE LOAVES (8"X3 7/8")
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2/3 cup, Crisco (or other solid vegetable shortening) - melted
*plus additional to grease pans
2 2/3 cups, sugar
4 eggs
16 ounces, canned (or fresh baked-pureed) pumpkin
2/3 cup, water
3-1/3 cups, flour
2 teaspoons, baking soda
1-1/2 teaspoons, salt
1/2 teaspoon, baking powder
2 teaspoons, ground cinnamon
2 teaspoons, ground cloves
nutmeg to taste
2/3 cup, coarsely-chopped walnuts
2/3 cup, raisins
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Preheat oven to 350-degrees. Grease 3 large or 6 small (mini size) loaf pans with solid vegetable shortening, such as Crisco. Combine first 5 ingredients (the wet ingredients). In a separate bowl, combine remaining (dry) ingredients, except for the nuts and raisins. Add the dry mixture to the wet mixture, stirring to blend, then stir in walnuts and raisins.
Divide the batter among the loaf pans (they’ll each be about 2/3 full). Bake loaves in 350-degree oven (on center rack) for 40 minutes to 1 hour, depending on loaf size. Loaves are done when a toothpick or cake tester, inserted near the center of each loaf, comes out clean. Cool completely before slicing.
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