Friday, December 11, 2009

Pumpkin Bread

Watkins Pumpkin Bread Mix was such a favorite that it sold out before Christmas. This Pumpkin Bread recipe makes a delicious substitute. Bake in 8 1/2 x 4 1/2 inch or mini loaf pans.

I made this recipe with and without chopped walnuts but did not add raisins. If is a moist bread with lots of flavor.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (14 ounce) pumpkin puree
2/3 cup water
1 teaspoon Watkins Original Double Strength Vanilla
3 1/3 cups all-purpose flour
2 teaspoons soda
1 1/2 teaspoons salt
1/2 teaspoon Watkins Baking Powder
1 teaspoon Watkins Cinnamon
1/2 teaspoon Watkins Cloves
2/3 cup coarsely chopped walnuts
2/3 cup raisins (optional)

Heat oven to 350 degrees F. Grease and dust with flour three 8 1/2 x 4 1/2 inch or 5 or 6 mini loaf pans. In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin, water, and vanilla. Blend in flour, soda, salt, baking powder, cinnamon, and cloves. Stir in nuts.

Pour into pans. Bake 50 to 70 minutes depending on size of loaf pans used. Bake until wooden pick inserted in center comes out clean. Cool slightly and then remove bread from pans and cool on rack. Slice and eat while warm or at room temperature. This bread tastes delicious with whipped cream.

Wrap in plastic wrap or foil and then in plastic freezer bags to freeze. This insures freshness. Wrap in decorative plastic wrap or bags for holiday gifts. Or use clear plastic wrap and tie with colorful ribbons.

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