Pumpkin Bread
2/3 cup shortening
2 & 2/3 cup sugar
4 eggs
1 (16 oz) can pumpkin (pure pumpkin not pie pumpkin)
2/3 cup water
3 & 1/3 cups flour
2 tsp baking soda
1 & 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
2/3 cup coarsely chopped nuts
2/3 cup raisins (I skip the raisins)
Heat oven to 350*. Grease bottoms of 2 loaf pans (9x5x3) or 3 loaf pans ( 8&1/2x4x2&1/2) [I grease the full pan, and use mini loaf pans].
Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into prepared pans.
Bake until wooden toothpick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.
To store: wrap and refrigerate no longer than 10 days.
**This recipe comes from Betty Crocker Cookbook circa 1976**
In the Kitchen with Tifanne 
Great recipe! I am feeling under pressure to post a pumpkin bread recipe!
Thanks! I was having trouble finding a good recipe, so I went to the old and trusty Betty Crocker. My son is the big pumpkin fan around here, but I was looking for something that everyone would enjoy.
Excellent recipe today thanks for sharing. I really enjoyed reading today’s post.
Check out this healthy recipe – Cheese Topped Vegetables
Pumpkin bread is so nutritious and delicious. I use a recipe I got from Molly o Neil’s “New York Cookbook.” called Sophie Minkoffs Pumpkin Bread. I do use rum to heat the raisins.
Hmm…I never thought of using rum to heat the raisins. Will have to give that a try sometime. Thanks for the tip. 🙂