Pumpkin Bread

Contributed By: jreamy
American South

Tullie's Receipts, Nineteenth Century Plantation Plain Style Sourthern Cooking and Living, ed. by the Kitchen Guild of the Tullie Smith House Restoration , Atlanta Historical Society, 1976

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 1.5 hours
Number of Servings: More than 10
Origin: American
Special Features: Make Ahead
Meal Type: Entree

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Ingredients

1/4 c. Shortening
2 3/4 c. Sugar
4 Eggs
3 c. Mashed and strained pumpkin
2/3 c. Juice from pumpkin after straining
4 c. Flour
1 1/2 t. Salt
1/2 t. Baking powder
2 t. Baking soda
1/2 t. Nutmeg
Cinnamon and cloves to taste
1 c. Black walnuts, chopped

Preparation

Cream shortening and sugar in lge. bowl. Stir in eggs, pumpkin and pumpkin juice. Mix together flour, salt, soda, baking powder and spices and blen into mixture. Stir in nuts. Pour in greased loaf pans. Bake at 350-375* 65-75 minutes or until pick inserted in center comes out clean. Makes about 3 loaves.