Cookbook

Pumpkin Bread

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If you live in Texas, you could feel a hint of fall this morning.  It reminded me of this recipe that I love to make in the fall, Pumpkin Bread.  I love this simple, moist recipe that is so delicious, by far my favorite.  Enjoy!

Pumpkin Bread

Ingredients:  1/3 cup shortening, 1 1/3 cups sugar, 1/2 teaspoon vanilla, 2 eggs, 1/3 cup water, 1 2/3 cups flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 3/4 teaspoon salt, 1 cup canned pumpkin, 1/2 cup chopped pecans

Directions:  Cream shortening and add sugar and vanilla.  Add eggs one at a time, beating thoroughly after each addition.  Gently mix in water.  In separate bowl, thoroughly mix flour, baking soda, baking powder, cinnamon, nutmeg and salt.  Add gradually to the shortening mixture and beat until smooth.  Add pumpkin and mix gently.  Set aside 3 tablespoons of chopped pecans and then fold remaining pecans into batter.  Lightly grease and flour a loaf pan.  Pour batter into loaf pan, and sprinkle with the remaining pecans on top.  Bake at 350 degrees for 45 to 50 minutes or until golden brown.

Happy fall y’all!!

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