This makes 2 good-sized loaves, but can easily be cut in half for one. It also makes good muffins or mini-loaves; adjust baking time accordingly. It keeps well, travels well, and freezes well. It’s wonderful toasted and smeared with cream cheese. It’s not fussy about ingredients. You can use applesauce or any other fruit puree in place of the pumpkin.
2/3 c. shortening (butter, oil, margarine, crisco…)
2 2/3 c sugar
4 eggs
2 C pumpkin puree
2/3 c water
3 1/3 c sifted flour (I use all whole wheat and it comes out fine)
1 1/2 tsp salt (I use less)
2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp each cloves and nutmeg
2/3 c chopped nuts (walnuts, pecans, hazelnuts, almonds…) (opt)
2/3 c raisins (opt, but it’s really much much better with them. I usually double the raisins and leave out the nuts.)
Preheat oven to 325F. Grease 2 loaf pans — or whatever pans you’re using.
Cream shortening and sugar together. Add eggs, pumpkin, and water. (If you’re using home-pureed pumpkin and it’s very moist, you might need less water.)
Sift or stir dry ingredients together. Add to pumpkin mix. Add nuts and raisins.
Divide evenly between pans. Bake for 50-60 minutes for loaf pans, less for muffins or mini-loaves.
You can frost it — a glaze, or cream cheese icing are good — but it’s so sweet and rich that icing is really overkill.
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