Ole Timey Pumpkin Bread Recipes

GRANDMA'S PUMPKIN BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

OLE TIMEY PUMPKIN BREAD

Steps:

• Preheat oven 350 Deg. Butter and flower two 9 x 5 loaf pans, or spray with non stick baking spray.
• Mix all the dry ingredients (including spices) together in one bowl. Mix the milk and the vanilla together in another bowl. Mix the sugars and canola oil in a mixer bowl. Mix until it is completely blended, about 2 minutes. Add the eggs one at a time. Add the pumpkin and blend well. Add the flour mixture in thirds alternating with the milk, starting with the flour mixture. Mix until just blended. Stir in the nuts.
• Divide batter between the two loaf pans and bake for 1 hour or until a wooden pick comes out clean. Let rest for 10 - 20 min then invert.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
• Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
• Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.