Thursday, November 16, 2006

Harvest recipe

Amish Pumpkin Bread

This recipe is for a light pumpkin bread.

1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup shortening
1 1/3 cups sugar
1/2 teaspoon vanilla
2 eggs
1 cup mashed pumpkin
1/3 cup water
1/2 cup chopped walnuts or pecans

Grease a regular loaf pan. Sift together the flour, baking powder, soda, salt and spices. Cream the shortening, sugar and vanilla before adding the eggs, ont at a time, beating thoroughly after each addition. Sitr in the pumpkin. Then add the dry ingredients alternately with the water, beating just until the mixture is smooth. Be careful not to overbeat. Fold in nuts. Turn the batter into a prepared pan and bake at 350F for about 45 to 55 minutes or until done. Turn the bread out onto a wire rack and allow to cool. Slice and serve this bread with butter.

Photo is of a pumpkin display I made for my patio in 2003.

1 comment:

Lynda said...

This looks delicious! Thanks for sharing, Heidi!