{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}
{Baked!}
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
- Preheat oven to 350.
- Grease and flour two metal loaf pans (if using stone, just grease them).
- Cream sugar and shortening until light and fluffy.
- Whisk dry ingredients together in a separate bowl.
- Add eggs and mix until light and fluffy, about 3 minutes.
- Add pumpkin and water; stir to combine.
- Add dry ingredients to wet ingredients until just combined.
- Fold in raisins.
- Pour into pans and bake for 60-70 minutes.
Pin It
No comments:
Post a Comment