Homemade Pumpkin Spice Bread

Pumpkin Spice Bread

By Kat Peters



¼ Cup Shortening

½ Cup Margarine

¾ Cup Sugar

1 Cup Brown Sugar

4 Eggs

2 Cups Pumpkin (I use real pumpkin which I steamed and peeled and mashed. But you can use canned Pumpkin)

2/3 Cup water

3 1/3 Cup sifted All Purpose Flour

2 Teaspoons Baking Soda

1 ½ Teaspoons Salt

½ Teaspoon Baking Powder

2 Teaspoons each of Cinnamon and Ground Clove

Preheat oven to 350 degrees. Grease bottoms of 2 loaf pans (9X5X3”). Mix shortening, margarine and sugars together in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder cinnamon and clove. (You can add nuts or raisins if desired). Pour into pans. Bake until wooden tooth pick inserted into center comes out clean, about 1 hour. Cool slightly, loosen sides of loaves from pan, remove. (You can make 1 dozen large muffins instead)

Pumpkin Spice Bread
Pumpkin Spice Bread