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
- In a mixer on low speed cream together the shortening and sugar.
- Continue mixing and add the eggs one at a time.
- Add the pumpkin and mix to blend
- 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.
- Fold in the nuts.
- 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.
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