As the leaves begin to change and the air gets cooler, it’s time to start thinking about cozy fall treats. And what better way to celebrate the season than with a warm slice of pumpkin bread? This recipe combines the classic flavors of pumpkin, cinnamon, and nutmeg with the richness of shortening for a moist and delicious loaf.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup pumpkin puree
- 1/2 cup vegetable shortening
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup water
Instructions:
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, beat together the pumpkin puree, shortening, and sugar until creamy.
- Add the eggs one at a time, beating well after each addition.
- Gradually stir in the dry ingredients, alternating with the water, until everything is well combined.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Slice and serve!
Nutritional Information:
Each slice of this pumpkin bread (assuming 12 slices per loaf) contains approximately:
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 210mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 3g
Cooking Time:
This pumpkin bread recipe with shortening takes approximately 60-70 minutes to bake, plus an additional 10 minutes to cool in the pan before serving.
Equipment:
- 9×5 inch loaf pan
- Medium mixing bowl
- Large mixing bowl
- Mixing spoon or electric mixer
- Wire cooling rack
Serving Suggestions:
This pumpkin bread is delicious served warm with a dollop of whipped cream or a drizzle of caramel sauce. It also makes a great breakfast or snack when toasted and spread with butter or cream cheese.
Variations:
For a fun twist on this classic recipe, try adding chopped nuts or chocolate chips to the batter. You could also experiment with different spices, such as ginger or cloves, for a more complex flavor profile.
Substitutions:
If you don’t have vegetable shortening on hand, you can substitute butter or margarine. You could also try using coconut oil for a slightly tropical flavor.
Storage:
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the bread for up to 3 months.
Tips:
- Be sure to grease your loaf pan well to prevent the bread from sticking.
- If you’re using an electric mixer, be careful not to overmix the batter, as this can lead to a tough, dense bread.
- To check if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready!
Notes:
This pumpkin bread recipe with shortening is a great way to use up any leftover pumpkin puree you might have from other fall baking projects. It’s also a fun recipe to make with kids, as they’ll love helping to measure and mix the ingredients.
Frequently Asked Questions:
Can I use olive oil instead of shortening?
You can, but keep in mind that olive oil has a distinct flavor that may affect the overall taste of the bread.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is already sweetened and spiced, so it won’t work in this recipe.
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend, but keep in mind that the texture of the bread may be affected.
Personal Thoughts:
I absolutely love this pumpkin bread recipe with shortening! The shortening makes the bread so moist and rich, and the spices add just the right amount of warmth and flavor. It’s perfect for enjoying with a cup of tea or coffee on a chilly fall morning. I highly recommend giving this recipe a try!