• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mother Marge’s Pumpkin Bread

    Add to MenuAdd to Calendar

    Source: www.allbreadrecipes.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B12, H
    MineralsZinc, Natrium, Fluorine, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup Crisco shortening

    2. 2 3/4 cups granulated sugar

    3. 3 eggs

    4. 1 teaspoon vanilla

    5. 2 cups libby canned pumpkin (do not substitue as not all brands have the same consistance)

    6. 3 cups all-purpose flour

    7. 1/2 teaspoon baking powder

    8. 1 teaspoon baking soda

    9. 1 teaspoon allspice

    10. 1 teaspoon cinnamon

    11. 2 teaspoons salt

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees.

    2. Grease and lightly flour 2 loaf pans.

    3. Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl.

    4. Set aside.

    5. In a seperate bowl cream shortening and sugar.

    6. Add eggs one at a time.

    7. Add vanilla and pumpkin.

    8. Gradually add in dry ingredients from first bowl.

    9. Pour equal amount into both loaf pans.

    10. Bake on center rake for apx.

    11. minutes or until a toothpick inserted in the center of a loaf comes out clean.

    12. All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.

    13. We like it best cold!

    14. So enjoy the leftovers.

    15. It also freezes nicely.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback