Pumpkin Bread Recipe

Everyone’s Fall Favorite

BY MORGAN R. BUCKERT

Nov 3, 2014 - 09:44 AM

Everyone loves the smell of fall. Nothing says autumn like aromatic pumpkin and spices, and pumpkin bread is the perfect way to celebrate the season, whether it’s toasted for breakfast or served warm under cinnamon ice cream for dessert. I’ve been making this recipe for most of my life, and it’s really great because there’s enough to share.

I love making pumpkin bread with our own local pumpkins or winter squash, rather than industrial pumpkin in a can. To make your own pumpkin puree, cut a winter squash in half and bake on a cookie sheet at 350 degrees for about two hours, or until the flesh is soft, then puree in a food processor.I store mine in 15-ounce increments in Ziplocs in the freezer. Use just 15 ounces or under two cups for this recipe.

Mix your dry ingredients in a bowl. I like to sift everything together so it’s extra light and fluffy. In your mixing bowl, cream shortening and sugar. Mix in the rest of your wet ingredients. Add sifted dry ingredients. Mix in chopped nuts (I use pecans) and/or chocolate chips. I normally make one loaf plain and one loaf with nuts and chocolate chips. Make sure your loaf pans are greased and floured thoroughly. I use a decorative pan for pumpkin bread, and it’s really important to make sure you get into every nook and cranny so the baked bread will come out easily. Bake both pans together at 350 for 70 minutes. Check with a toothpick before removing from the oven.

Enjoy for breakfast, snack or dessert!