I’ve just been waiting for my calendar to say “fall” so I could make this! My family loves it, which explains why we nearly had to go into negotiations while it cooled on the counter, and 1 out of 3 loaves didn’t make it thru the night. I stashed one in the freezer for later and one in an undisclosed location for dinner Tuesday night. 🙂 I can try …
I hope you’ll enjoy my favorite Pumpkin Bread as much as we do. I’m not sure why, but we love it best when I bake a load or 2 in a round, 1 lb. coffee can. I’m sure to save a can each year just for making this recipe, and it makes for a really pretty presentation when we serve guests … or ourselves. 😉
Favorite Pumpkin Bread
(Makes 3 round 1 lb loaves or bread pans)
3/4 c. shortening
2 2/3 c. brown sugar
4 eggs
1 small can of pumpkin puree (not pie mix)
2/3 c. water
3 1/2 c. flour
1/2 t. baking powder
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. ground cloves
Cream together the shortening and sugar. Add eggs, pumpkin and water; stir well. Stir in dry ingredients, mixing well.
Grease pans well; I like to dust with flour, too. Put equal portions of batter into 3 baking pans or cans. Bake for 1 hour at 350 degrees. Cool well on a wire rack, then slide a sharp knife around edges to loosen. I “shake it” gently on all sides before trying to dump the load out of the can. One can had “leftovers” hanging on inside … a hovering teenager gobbled up the pieces that fell out. 🙂
This is so good with a stew, soup, baked potatoes, or just a little soft cream cheese.
It’s also really pretty to wrap in a bag with a ribbon on top. It stands up uniquely and makes a great gift to give or a side bread to go with a meal you deliver to a friend.
Enjoy! And happy fall from my kitchen to yours.
What have you been waiting on a new season to bake?
soo excited to get a little taste =) I roasted two whole pumpkins last night (cut in half, scooped out, laying cut side down in roasting pan with about 1" water) to use for pumpkin pie/bread this fall!! I'm super excited. See you tonight
Oh YUMMY!! I can't wait to try this. Last year I found a spiced pumpkin cake recipe that I have been looking forward to making again this fall. I will definitely be trying this. Thanks!!
Julie – it sounds great!~ Do you know how much pumpkin is in a small can? I have frozen from last year's pumpkins, and I would love to try this tonight! Thanks for sharing this!
It's the 15 oz can, which I think is about 1 3/4 cups of pureed pumpkin. Enjoy!
Julie Sanders
http://www.comehaveapeace.blogspot.com
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And did you GROW those pumpkins, Katie? I'm going to have to get you a pair of overalls, you farmer you! Can I request something with your "real" pumpkin at small group sometime? 😉 See you 2nt.
Julie Sanders
http://www.comehaveapeace.blogspot.com
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This looks delicious, Julie! I think I have everything on hand ~ so I'm going to try and make it this week. I've never made anything in a coffee can before ~ what fun!
Love to you, dear friend!
Cindy 🙂
I have some favorite apple recipes that come out during the fall season. These include apple dumplings, apple rings, apple butter cupcakes (with awesome penuche frosting!). Plus, we have a dessert we enjoy called double delicious bars – it is what we make on October 31 when we watch "Monsters, Inc." (our family tradition). If I can get a coffee can, I will try this recipe… Thanks!
I was just telling my daughter I need to find another recipe that calls for pumpkin – have some left over from another recipe, when I stumbled on yours! Know that I'll be making this later this week! Yumm-o!! Thanks Julie! 🙂
Oh, I'm so glad. I'm just getting out the pumpkin "recipe cards" (some virtual) … so I'll try to share some of my favorites. My daughter loves it when it's pumpkin baking season. 😉
Julie Sanders
http://www.comehaveapeace.blogspot.com
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LeAnn, I'll trade you a coffee can for your apple butter cupcake recipe. 😉 I'm serious. 🙂
Love back to you, Chicken Chili queen! 😉