Okay, here's another take a Pumpkin Bread -- this time from my pal, Betty. The original recipe was for 2-3 loaves so I halved it. Plus, I swapped the shortening for butter.
This recipe had just the right amount of sweetness plus it was super moist. I think I have a new Fall fav.
- 1-1/3 cups sugar
- 1/3 cup butter, softened
- 3/4 cup pumpkin (about 1/2 of a 16oz can)
- 1/3 cup water
- 2 eggs
- 1-2/3 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon baking powder
- 1/3 cup chopped nuts
- 1/3 cup raisins
Preheat oven to 350º.
Line a loaf pan with parchement paper or grease the bottom only.
Cream sugar & butter.
Mix in pumpkin, water, and eggs.
Stir in the rest of the dry ingredients.
Fold in the nuts and raisins.
Pour into loaf pan and bake for an hour and 10 minutes or until a wooden pick comes out clean when inserted into the center of the loaf.
Cool for 5 minutes before loosening sides and removing from pan.