Shelly's Recipe

PUMPKIN BREAD

Category: Quick Breads

2/3 cup shortening
2 1/2 cups flour
1 2/3 cup sugar
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 to 1 1/4 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
2/3 cup milk
2 eggs
1 15oz can pumpkin
Walnuts or pecans for sprinkling (optional)

Preheat the oven to 350 degrees F.

In a bowl, soften the shortening. Add in all of the dry ingredients and stir. Pour in the milk. Once the milk is mixed in, beat in the eggs. Add in the pumpkin into all ingredients are well combined.

In a greased loaf pan, pour the batter in about 3/4 of the way. Sprinkle the nuts on top if using (I had enough batter to make one regular sized loaf and then a little extra to make a baby sized loaf, so I sprinkled nuts on top of that one and left the other without). Place in the oven and bake 50-60 minutes or until the center of the bread no longer jiggles when shaken and it bounces back slightly when touched.

Allow to rest on a cooling rack about 10 minutes before removing from pan.