Fresh Pumpkin Bread
Serving Size / Yield
- 1 1/3 C. shortening
- 5 1/3 C. sugar
- 8 eggs
- 4 C. fresh pumpkin
- 6 2/3 C. flour
- 4 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. baking powder
- 2 1/3 tsp. cinnamon
- 2 1/3 tsp. ground cloves
Heat oven to 350 degrees. Grease bottoms only of 6 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches.
Mix shortening and sugar in large bowl.
Add eggs mix until creamed, add pumpkin mix until well blended.
In another large bowl mix flour, baking soda, salt, baking powder, cinnamon, and cloves.
Mix dry ingredients with the wet until well blended.
Pour into pans, bake until wooden pick inserted in center comes out clean. About 1 hour 30 minutes.
Cool slightly, loosen sides of loaves from pans, remove from pans.
Cool throughly, slice put some butter on it and enjoy.
Submitted by: Sandi Shaw