Monday, October 7, 2013

Pumpkin Bread

Fall is my absolute favorite time of the year.  I love the hearty foods, the smell of cinnamon baking, the crunch of the leaves under feet, and the crispness the air gets.  It's finally feeling like fall here in Kentucky, and I am so excited!  My brother will be here tomorrow, and in preparation, I made our fall family favorite: pumpkin bread!  (I made this Friday, and I'm already down a loaf!)

{Pumpkin bread!  It's delicious with peanut butter (sounds strange, but I promise it's good!)}

{Shortening and sugar creamed together}

{Dry ingredients}

{After adding the eggs to the shortening and beating it on high for 3 minutes, it looks much prettier!}

{Add pumpkin and water}

{This is how the batter looks afterwards; yes it is separated, but that is normal}

{Add the dry ingredients to the wet ingredients}

{Pour into two loaf pans}


One year ago:  Beef and Cabbage (I made this last night for dinner!)

Pumpkin Bread
from Betty Crocker cookbook

Makes 2 loaves

2 2/3 cups sugar
2/3 cup shortening
15 oz canned pumpkin
2/3 cup water, room temperature
4 eggs, room temperature
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon baking powder
1 cup raisins
  1. Preheat oven to 350.
  2. Grease and flour two metal loaf pans (if using stone, just grease them).
  3. Cream sugar and shortening until light and fluffy.
  4. Whisk dry ingredients together in a separate bowl.
  5. Add eggs and mix until light and fluffy, about 3 minutes.
  6. Add pumpkin and water; stir to combine.
  7. Add dry ingredients to wet ingredients until just combined.
  8. Fold in raisins.
  9. Pour into pans and bake for 60-70 minutes.
Are there any fall favorites or traditions that you do during fall?

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