Pumpkin Bread

One of my favorite treats to make all year long, but particularly in autumn, is pumpkin bread. A few people have asked me for the recipe lately, so I thought I'd share it here today so that it can also be easily accessible to my family and friends. This pumpkin bread is sweet and cake-like in flavor and texture, yet, because it contains pumpkin, it is high in fiber and a good source of vitamin A and vitamin B, potassium, protein, and iron. It's a healthy, guilt-free treat! 

  Pumpkin Bread

Ingredients:

1 & 2/3 cups flour 1/4 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1/3 cup shortening or softened butter 1 & 1/3 cup sugar 1 teaspoon vanilla 2 eggs 1 cup mashed cooked pumpkin or one 15 or 16 ounces canned pumpkin 1/3 cup water chopped walnuts or pecans, optional 

  Procedure:

Sift together flour and next five ingredients in one bowl. Cream together shortening, sugar and vanilla in a mixing bowl Add eggs, one at a time, and mix until fluffy Stir in the pumpkin to wet mixture Alternately add the flour mixture and the water to the wet mixture until just blended. Add chopped nuts if desired Pour into a well-greased loaf pan ( 9 x5 x2 3/4 inches) Bake at 350 degrees for one hour or until a cake tester inserted into the center comes out clean. Cool on rack. I used a mini loave pan, as you can see in the photos, and you can also use a cupcake pan -- just adjust the time to be much less approximately 20 minutes. Again, a cake tester inserted into the center should come out clean.

 

They are moist and delicious! Perfect as a breakfast treat or mid-afternoon snack. I dusted the mini loaves with a little powdered sugar, and if you make them as a cupcake you can frost them with a sweet cream cheese frosting for a wonderful flavor combination.