Pumpkin Bread

2 weeks ago it was the beginning of Sept & when 9/1 rolls around I consider this the first day of fall around here. So I lit the fall candles, set out the fall decor & kicked off the season by making some pumpkin bread.

This recipe makes 2 loaves so I ended up giving one to my friend Keri, who also shares my love of fall & kept the other loaf which lasted less than 8 hours in  our house. 

 

Pumpkin Bread

3 1/2 cups flour

1 tsp baking powder

2 tsp baking soda

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

2 cups solid pack pumpkin (NOT pumpkin pie filling)

1 cup Crisco veg oil

3 cups sugar

3 eggs

1 cup chopped walnuts, optional

1 cup raisins, optional

Preheat oven to 350 degrees. Spray 2 loaf pans with no-stick cooking spray.

In a med bowl, mix together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt. Set aside.

In the bowl of an electric mixer, combine the pumpkin, Crisco oil, sugar & eggs & mix well until blended. Add dry ingredients & mix well. By hand, stir in walnuts & raisins. Divide batter between prepared loaf pans & bake for 50-55 minutes, or until knife inserted into the center comes out clean.

Cool in pans on a wire rack for 15 minutes then remove from pans & cool completely. Slice & enjoy!