>From the Recipe Zaar website...
My mother has made this pumpkin bread recipe each year around Thanksgiving
since I was a little girl. I often make loaves and give as gifts to friends and
teachers. This bread is very moist and dense with a lovely spiced pumpkin
1½ hours 25 min prep
20 servings 3 9x5x3-inch loaves
5 cups flour
3/4 teaspoon baking powder
3 teaspoons baking soda
2 1/4 teaspoons salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup shortening
4 cups sugar
1 1/2 teaspoons vanilla extract
6 large eggs
3 cups canned pumpkin
1 cup water
1 1/2 cups nuts, chopped
Grease three 9x5x3-inch loaf pans.
Preheat oven to 350 degrees..
Sift together dry ingredients; set aside.
In a large bowl, cream shortening, sugar, and vanilla.
Add eggs one at a time, beating well after each addition.
Add pumpkin; mix well.
Sift in dry ingredients alternating with water.
Mix until smooth.
Fold in nuts.
Turn batter into prepared pans.
Bake for 45 to 55 minutes.
~~~***Rhonda G in Missouri***~~~
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