I don’t know about everywhere else in the world, but for the past few weeks here, it has been HOT. Like, mid to high 80’s. I know that sounds really wimpy, but hey, it’s Michigan! And northern Michigan, at that! We had a really mild summer here, so for it to get this warm while I’m already back in school is really weird. I am definitely more of a fall girl. I love the cooling temperatures, the turning leaves, bringing out the sweatshirts and jeans and most especially, fall foods.
We’ve made this bread every single year around Thanksgiving and Christmas time for years. It’s one of my most favorite fall treats. It’s very easy to make, uses mostly ingredients you probably already have on hand, and it makes the entire house smell fabulously autumnal while baking. You can’t get any better than that!
Feel free to play around with the amount of spices in the recipe. The original recipe called for only a teaspoon each of cinnamon and cloves, but I found that it wasn’t spicy enough for me. I like to add a little bit of nutmeg, ginger and allspice as well. Play around with it a little and if it doesn’t have enough flavor the first time, try putting in more next time!
Moist Pumpkin Bread
Makes: 2 loaves
Source: my mom!
2/3 c. shortening
2 c. granulated sugar
1 tsp. vanilla
2 c. pumpkin puree
2/3 c. water
2 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. cinnamon
3/4 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground allspice (optional)
3 1/3 c. flour
1) Preheat oven to 350 degrees and grease two loaf pans.
2) In a large bowl, cream the shortening and sugar until combined.
3) Add eggs and vanilla and beat until smooth.
4) Stir in water and pumpkin puree, then add baking powder, baking soda, salt and spices. Mix until completely combined.
5) Stir in flour, mixing until smooth.
6) Bake for one hour, until a knife inserted in the middle of the loaves comes out clean.