Gorgeous & tasty quickbread recipe handed down generations
This beautiful pumpkin quickbread was a recipe created by my grandmother and handed down to me by my father. Originally baked in metal one-pound coffee cans, I have adapted the cook-time for small loaf pans, but I'll also include the instructions for the coffee cans, just in case you come across any. Trust me, the texture baking them in a coffee can gives is primo. The texture in a loaf pan is awesome as well, but it isn't quite as tight, since there is more surface area to rise. Still super-tasty either way.
This recipe is also made with - gasp - shortening. Not oil and not butter. I've tried it with both and it does NOT come out right. I don't recommend subbing the shortening. I do recommend spicing this mixture to your taste. The measurements for the spices I will give you will yield a lightly spiced cake. If you prefer more, add more. I tend to add more clove to mine. That's just how we like it. One more recommendation I will give is to lightly salt and toast the nuts. It takes the bread to a whole other level. Trust me. Always toast your nuts. Lightly salting them in this recipe will also give a nice salty tidbit to an otherwise sweet bread. Balance, my friends. Balance.
Ingredients
2/3 Cup Shortening
2 1/3 Cups Granulated Sugar
4 Large Eggs (room temperature)
1 Can (15oz) Pumpkin Puree
2/3 Cup Water
3 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
2 Teaspoons Ground Cinnamon (or to taste)
1 Teaspoon Ground Clove (or to taste)
1/4 Teaspoon Ground Nutmeg (or to taste)
1 1/2 Teaspoon Salt
2/3 Cup Chopped Walnuts (lightly salted and toasted) - optional
1 Cup Raisins
Directions
Preheat oven to 350 degrees Fahrenheit.
Cream Shortening and Sugar in a large bowl with a hand mixer until fluffy (it will resemble snow). Mix in eggs until just combined, then add pumpkin and water and mix well.
Switch to a spoon and add dry ingredients. Stir until well-incorporated, then stir in nuts and raisins until incorporated.
Fill 3 small prepared* loaf pans 3/4 full with mixture. The 8 x 3 7/8 x 2 15/32 Handi-Foil disposables are perfect for this batch. Place pans side-by-side on baking sheet and place on center rack. Bake for 60-70 minutes or until toothpick comes out clean. Check on bread about 45 minutes in for browning on top. Place a sheet of foil loosely over the top to prevent over-browning and continue to bake for remainder.
Allow to cool in pans for 5-10 minutes, then turn onto wire rack to cool. Once cool, this bread can be stored for up to 2 weeks in the refrigerator by wrapping in plastic wrap then light foil.
If you have 1 pound metal coffee cans to bake in, prepare cans as you would any baking tin. You will need 4 of them. Fill each one half full. Bake at 350 degrees on center rack for 70 minutes or until toothpick comes out clean. Use care removing the cans, as they will be very hot. Allow to cool in the can for 15 minutes, then carefully turn out onto wire rack. Use a foil cover if bread starts to over-brown.
* Prepared pans - Use baking spray, lightly grease and flour, or use my homemade pan release.
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