The Pioneer Woman Tasty Kitchen
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Pumpkin Bread

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A nice quick bread great for summer mornings when you have out of town guests. Bake some up and keep them on hand in the freezer until needed!

Ingredients

  • ⅔ cups Shortening
  • 2-⅔ cups Sugar
  • 4 whole Eggs
  • 15 ounces, weight Pumpkin
  • ⅔ cups Water
  • 3-⅓ cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • 1-½ teaspoon Salt
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cloves

Preparation

Preheat oven to 350 degrees. Grease two 9x5x3″ loaf pans with baking spray (I use Baker’s Joy).

In mixer bowl, cream shortening and sugar until fluffy. Then add eggs, pumpkin and water and mix until incorporated. Then blend in flour, soda, salt, baking powder, cinnamon and cloves.

Pour into pans and bake about 70 minutes or until a toothpick inserted in the center comes out clean.

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Profile photo of kathleenbeccue

kathleenbeccue on 9.11.2010

Well, I didn’t follow this exactly.
Butter for shortening
Only 2 cups white sugar.
Homemade pumpkin puree (more watery than it’s canned counterpart)
1/2 cup apple juice instead of 2/3 water
No cinnamon (was out).
Nutmeg and ground ginger, instead.
Chopped crystallized ginger, about 3/4 cup, mixed in.
Sprinkled top with demerara (demerera?) sugar.
Made muffins from half (great).
Loaf from half (took a long time to cook through and got a little too browned for my tastes)–used European style long skinny loaf pan, too.
All other measure were exact.
Would do again. It lends itself to experimentation–raisins, dates, walnuts, pecans, more or less or none of this spice or that.
Bravo.

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