Sorry about the plethora of quick breads lately, but as I said earlier, I'm baking for an upcoming graduation party. And, during the summer months when I have a lot of overnight visitors it is really nice to pull a fruit loaf out of the freezer to serve for breakfast. I like freezing the loafs before eating them too because they seem so moist after they've thawed.
Pumpkin Bread
2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 15 oz can of pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
Preheat oven to 350 degrees. Grease two 9x5x3" loaf pans with a 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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