Helen French’s Pumpkin Bread

Makes two nice loaves of bread.

 

2 & 2/3 cups       white sugar

4                           large eggs

2/3                       cup shortening

3 ½ cups             sifted all-purpose flour

Pumpkin              29 oz can (Libby’s preferred)

½ tsp                   ground cloves

1 tsp                     ground cinnamon

½ tsp                   ground nutmeg

½ tsp                   baking powder

2 tsp                   baking soda

1 ½                      tsp salt

2/3                       cup coarsely chopped walnuts

 

  1. In a mixer on low speed cream together the shortening and sugar.
  2. Continue mixing and add the eggs one at a time.
  3. Add the pumpkin and mix to blend
  4. Sift dry ingredients together including the flour, spices, salt, baking powder and baking soda. Add dry mixture to the bowl and mix until blended, do not overmix.
  5. Fold in the nuts.
  6. Pour batter into two 9 x 5 x 3 inch greased loaf pans and bake at 3500 for 1 hour and 10 minutes until a wooden pick inserted in center comes out clean.

 

It is characteristic of this bread for the crust to crack when baked.