My daughter Sarah has a shelf filled with canned pumpkin, which she bought for a purpose that is not part of this discussion and no longer matters in her life. In response to her need to find something to do with it all, I offer her and the world a recipe for pumpkin bread. She lives alone with her cats, so this continues my theme of preparing foods for one or two instead of a family of humans. Here is the opportunity to make one loaf of pumpkin bread.
Great recipes often turn up in church cookbooks. Often the contributors to these books have simple and delicious ways to prepare foods. I found this in a book that I bought long ago in my Green Bay years, St. John the Baptist Church Family Cook Book, created by the church in Howard in 1982. I shrank the quantities and revised ingredients a bit. It is sweet and almost cakey.
One problem might be what to do with the other half of the can of pumpkin. I suggest pumpkin soup, which exists elsewhere in my blog. On the other hand, one can double it and make more pumpkin bread.
For Sarah and not her cats, but maybe her deceased dog, here it is.
Pumpkin Bread – One loaf
1/3 cup shortening 1 teaspoon baking soda
1 cup sugar ¾ teaspoon salt
2 eggs ¼ teaspoon baking powder
1 cup canned or cooked pumpkin ½ teaspoon cinnamon
1/3 cup water 12 teaspoon ground cloves
1 ¾ cups all-purpose flour ½ cup raisins
Preheat the oven to 350 degrees. Grease and flour one standard loaf pan. I learned the hard way that just greasing the pan caused the baked bread to stick to the pan, so I suggest sprinkling a dusting of flour on the bottom and sides as with cake.
Stir together until well mixed the flour, soda, salt, baking powder, cinnamon and cloves. In a large bowl cream the shortening and sugar. Add eggs, pumpkin and water and stir until blended. Mix in the flour mixture. Last add the raisins. Nuts can be added. Pour it into the bread pan and bake about 70 minutes or until a tooth pick inserted in the center comes out clean. Remove the loaf from the pan immediately.