This morning I found myself up a bit early so I got started on an annual tradition…baking loaves of pumpkin bread. There’s something special about this particular recipe and the act of making it. I made my first batch in partnership with my mom some 30 years ago and remember many fun years doing it together. It’s just something I do and I can almost do it by heart. I know for sure I make it with heart! Thinking of you, Mom, and our special times together in the kitchen.
Mom’s Pumpkin Bread Recipe
- 1 2/3 cups sifted flour (I don’t sift)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup shortening
- 1 1/3 cup sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 cup mashed pumpkin
- 1/3 cup water
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F.
- Grease regular 9X5X3 loaf pan (or use nonstick and do not grease). [Note that you can bake ~ 3 smaller loaves as an alternative.]
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large mixing bowl, cream shortening, sugar, and vanilla. Add eggs, one at a time, beating after each addition. Stir in pumpkin.
- Stir 1/3 dry ingredients into the pumpkin mixture, stir, add 1/3 water, stir, and repeat until water and dry ingredients are mixed in. Do not overbeat. Fold in nuts.
- Put batter into prepared pan. Bake fro 45-55 minutes, until a toothpick inserted in the center comes out clean.
Note: The photo shows a triple recipe.