Easy Pumpkin Bread Recipes [24-8-15]

Easy Pumpkin Bread


1+3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)


Sift together the flour, baking soda, salt, cinnamon, and cloves.  In a large bowl beat the sugar, shortening, and eggs until light and fluffy.  Add the pumpkin and beat to incorporate.  Add the sifted dry ingredients in 3 portions, alternating with the milk.  Do not beat any more than necessary to combine the ingredients.  Fold in the optional nuts, raisins, or dates.  Pour into a greased 9 x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until the loaf has shrunk from the sides of the pan and a toothpick inserted in the middle comes out clean.

Makes 1 loaf.

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