Monday, September 15, 2008

Mom's Moist Pumpkin Bread

This is a real treat for the whole family. It's moist and delicious and has just the right amount of spices. It also freezes well! This recipe makes 2 Large loaves, or 5 of the small loaf pans.

3 Cups Sugar
1 Cup Crisco
4 Eggs
1/2 t Salt
1 t Cinnamon
1 t nutmeg
1/2 t Ground Cloves
2 Cups canned Pumpkin
3 1/3 Cup Flour
2 t Baking Soda

Cream the sugar and Crisco together. Add eggs, spices and pumpkin. Mix well. Add Flour and Baking Soda and Mix. Grease and flour pans. Spoon in batter. Bake 350 Degrees for @45 minutes -1 1/2 hours, depending on the size of the pans. Bread is done when inserted knife comes out clean.

Instead of using flour to coat the greased pans, coat with sugar for a sweet touch to the bread. It still comes out of the pans very nicely.

Pumpkin Cupcakes: Spoon batter into Cupcake pan and bake (shorter time will be needed). Place them on a cookie sheet and freeze, if you like. Then you can store them in a bag in the freezer and pull out single servings whenever you like. These make great lunch box treats!

Pumpkin Whoopie Pies: Spoon batter onto cookie sheets, bake (again, time will vary according to how large the cookies are). After they cool, spread vanilla frosting between each two cookies ! Cream cheese frosting is delicious on these! They also freeze very well.

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