It took me a long time to appreciate the flavor of pumpkin. Now that I do, fall makes me all warm and cozy inside with the possibilities of delicious baked goods. I often wonder why, since so many of these recipes use canned pumpkin, do I only make them in the fall. My conclusion is that waiting for fall is what makes these recipes special.
Get started by preheating the oven to 375°F. In a large mixing bowl, cream some shortening and brown sugar.
Add in the egg
Next, grab the can of pumpkin,
and add it to the creamed mixture.
In a separate medium bowl combine flour, baking soda, baking powder, salt, and pumpkin pike spice. Gradually add this to the creamed mixture.
Mix just until all ingredients are combined.
Now you have to make a decision: use 2 regular sized loaf pans, or one mini-loaf pan. I use the mini-loaf pan. They freeze well, and make excellent gifts. Spray pans liberally with non-stick cooking spray. Butter flavor Pam is my favorite. You could also just grease the pan with butter and flour. Add the batter evenly.
Bake the bread for 30 minutes. Allow them to cool completely in the pan before removing. Enjoy.
Prep Time: 15 minutes Cook Time: 30 minutes Servings: 8
½ cup Butter Flavor Crisco
1¼ cup firmly packed light brown sugar
1 can pumpkin
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
Preheat oven to 375°F and spray pans with non-stick cooking spray.
Cream the shortening and sugar in a large bowl. Add the eggs and pumpkin, and mix on medium speed until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add this to the creamed mixture. Mix on low speed of an electric mixture just until all ingredients are evenly combined.
Place batter in loaf pans and bake for 30 minutes. Allow to cool completely in pans before removing. Enjoy!