Grandmas Secret Pumpkin Bread Food

GRANDMA'S PUMPKIN BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

THE BEST PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
• Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
• Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
• Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.

GRANDMA'S FAMOUS PUMPKIN BREAD

Steps:

• Preheat oven to 350ºF (180ºC).
• Line a standard sized loaf pan with tin foil.
• Combine the pumpkin, eggs, oil, and vanilla. Add the sugar and mix well.
• Combine the flour, salt, baking soda, baking powder, and spices. Add to the wet ingredients and mix just until combined.
• Pour into the loaf pan and bake for about 45 minutes or until a toothpick comes out clean. Allow to cool before removing from pan. The tin foil will peel right off.
• NOTE: If you want to make muffins, this recipe makes a dozen muffins. Bake at 375 degrees F (190 degrees C) for 20 minutes.

GRANDMA'S PUMPKIN BREAD - A MOIST PUMPKIN BREAD RECIPE (WITH NUTS, RAISINS OR CHOCOLATE CHIPS)

Steps:

• Preheat oven to 325 degrees F. Spray a 9 x 5 inch bread pan with nonstick cooking spray.
• Combine pumpkin, sugar, oil and eggs and mix well.
• Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice.
• Add sifted, dry ingredients to wet ingredients. Mix until smooth.
• Optional step: add in one or more of the optional additions. If adding raisins, be sure to drain off soaking water first.
• Pour into prepared loaf pan.
• Bake for approximately 1 hour or until a toothpick comes out clean.

GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

GRANDMAS PUMPKIN BREAD

Steps:

• 1. Make sure to read the recipe carefully making sure you have all your ingredients. Preheat oven to 350 degrees. Grease and flour 6 (average size)loaf pans. Don't just use the spray, your breads will stick. I have used metal, glass and even disposal tins. They all work. If you use the tins make sure you grease and flour liberally.
• 2. Have two large bowls ready. Hand mix your dry ingredients in the first bowl using a wire whisk to blend.
• 3. In bowl two add your shortening (I use Crisco) pumpkin and water. Hand mix this the best you can. It won't be perfect but that's okay. You just don't want any large shortening clumps.
• 4. gradually add your dry ingredients to the wet.
• 5. After that is mixed add your eggs. I crack open my eggs one at a time in a separate clear bowl making sure I don't get any shells in my batter. HAND stir with a wooden spoon until well blended.
• 6. Scoop your batter equally into 6 pans, should be 1/2 to 2/3's full.
• 7. Place in the center rack of your oven, I put all in at one time! Works! Test your breads with a toothpick when they start to raise and lightly brown on top. You don't want to over bake or under bake so after 30 minutes do not leave your kitchen. You will have some clean up to do anyway! LOL
• 8. When your toothpick comes out clean from the center of your breads remove all of them from the oven and turn out on a wire rack right away. Be careful, they can be very hot. If you have a "Ove glove" it will help. I know that sounds crazy but it's the way I have always done it. Freaked my mom out, but if my grandma were here she would do the same thing!
• 9. As your breads cool keep turning them (flip)on their sides. Cools faster.

GRANDMA'S PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees F.
• Grease 2, 8X4 inch loaf pans.
• Place first 6 ingredients into a large mixing bowl.
• Beat at medium speed for 2 minutes, scrapping sides.
• Pour into prepared pans.
• Bake until toothpick inserted in center comes out clean, about 45 minutes.

RICH, MOIST SECRET INGREDIENT PUMPKIN BREAD

Steps:

• Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
• Beat eggs well in another bowl.
• Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
• Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
• Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
• Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.