Pumpkin Bread Recipe

From the kitchen of Elaine Stevenson

This is one of my favorite family recipes. My mother used to make it frequently when pumpkins were in season, especially for holidays, family get-togethers and potlucks. Mom always said it was an “old family recipe” and she was born in 1927. I’ve made it for years myself, and it’s always been a hit at any event I’ve taken it to. The recipe is easy to customize to your preferences and so easy to make. Enjoy!

Ingredients
2/3 Cup Shortening
2-2/3 Cups Sugar
4 Eggs
1# Can Pumpkin
2/3 Cup Water
3-1/3 Cups Flour
2 teaspoons Soda
1-1/2 teaspoons Salt
1/2 teaspoon Baking Powder
1 teaspoon Cloves
1 teaspoon Cinnamon
2/3 Cup Chopped Nuts
2/3 Cup Raisins

Instructions

1.     Original Recipe Instructions:  Combine all ingredients. Bake at 350 65-75 minutes. Loaf pans should be greased. Makes two loaves. 

2.     My Modifications for Sharing the Recipe: 

a.     Preheat oven to 350. Grease and flour two loaf pans.
b.     Cream shortening, sugar and eggs. Add pumpkin and water. Mix until blended. 
c.      In a separate bowl, mix flour, soda, salt, baking powder, cloves and cinnamon. Add these to the liquid mixture until just combined. Add nuts and raisins. 
d.     Pour batter into pans. Bake at 350 55-75 minutes. Since ovens vary, start checking for doneness at 55 minutes.
e.     Cool completely in the pans on a wire rack before removing and slicing.