Our weather in the Pacific Northwest has officially turned to Fall. I wore a jacket to work for the first time in a few months. With the shift of seasons and wardrobe selections also comes my cravings for comfort foods. This recipe is one my mom made from before I can remember. It freezes super well so make a few loaves and have it on hand for an easy addition to breakfast, a snack, or really just when you need something yummy.
- Shortening – 2/3 cup
- Sugar – 2 2/3 cup
- Eggs – 4 count
- Canned Pumpkin -1 16-ounce can
- Water – 2/3 cup
- Flour – 3 1/3
- Baking Soda – 2 teaspoons
- Salt – 1 ½ teaspoon
- Baking Powder – ½ teaspoon
- Cinnamon – 1-1 ½ teaspoon
- Chopped Nuts, Raisins – optional
- Heat oven to 350 degrees.
- Grease two 9/5/3 inch loaf pans (I have made with individual sized loaf pans as well).
- In a large bowl, cream shortening and sugar until fluffy.
- Stir in 4 eggs, pumpkin and water.
- Blend in flour, baking soda, baking powder and cinnamon.
- Stir in nuts or raisins (if using)
- Pour into pans.
- Bake about 70 minutes or until a toothpick comes out clean from the center of the bread.