Sunday, October 2, 2011

Pumpkin Bread

It's October! To celebrate, I've decided to make pumpkin bread, which is incredibly delicious. I somehow got this recipe from the Four Seasons Hotel in Boston (not entirely sure how that happened, but that's what it says on the card), and it's absolutely amazing.



3 1/3 c flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove

2 2/3 c sugar
2/3 c vegetable shortening (Crisco)
4 eggs
2/3 c milk
1 can pumpkin (not pumpkin pie mix)

Preheat oven to 350 degrees. Grease two loaf pans. In a medium-sized bowl, combine dry ingredients. Combine wet ingredients in a large bowl, then gradually stir in dry ingredients. Divide batter between loaf pans and bake for 50-60 minutes. Bread is finished when you stab it in the middle and the knife comes out blood-free (i.e. there's no batter on it). Cool for fifteen minutes before removing from pan.

Dry ingredients

Sugar, shortening, and eggs

Delicious finished batter!

Splitting the batter. I only have one loaf pan, so I stuck the bowl in the fridge while the first loaf cooked.

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