I’ve been making this bread for years now and its always a hit. The first loaf is devoured before I can even finish removing the other loaves from the pans. I make this in 6 loaf batches because we have a large family, but the recipe is easily halved or 1/3rd. I experiment with all sorts of variations and haven’t screwed up a batch yet, so have fun with it.
2 Cups Shortening
6 Cups Sugar
2 Cups Brown sugar
6 Cups of Pumpkin Puree*
2 Cups Water*
1.5 Teaspoons Baking Powder
1.5 Teaspoons Baking Soda
3 Teaspoons Salt
3 Teaspoons Cinnamon
1.5 Teaspoons Cloves (Powder)
1.5 Teaspoons Ground Nutmeg
10 Cups Flour
Well Greased Bread Pans. I grease them with Shortening. Bake at 350° for 55 minutes, then check it to see if its done. If not, I increase baking time by 5 minutes. Checking to see if its done in 5 minute intervals.
Yes, I know you are supposed to do your wet and dry ingredients a certain way, but I rarely do. I throw the ingredients in my bowl in the order I listed them and mix it with a hand mixer.
You can add upto 2 cups of Raisins, Nuts of your choice, Cranberries (dried are fantastic). If you add more than two cups of goodies, it gets difficult to cut the bread. I haven’t experimented with any fresh fruit as of yet, its all been dried.
* I use baked pumpkins that I have scraped from the shells and run thru the blender until they were a smooth, thick pudding texture. I’ve also used baked and Pureed Apples (kinda like applesauce), carrot pulp from the juicer, Mashed sweet potatoes, Mashed cooked squash. You can really make this into something unique based off what you like.
* I have also used other variations for water. I have used Apple Cidar, Plain water and Carrot Juice mixed in, Pumpkin Juice, Apple Juice and Water. I’ve even used 100% Apple Cidar inplace of the water. I usually mix it but wanted to see how it would turn out. Its always been fantastic.
I hope you enjoy this bread as much as we do.