Mrs Viehwegs Pumpkin Bread Food

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.

MRS. VIEHWEG'S PUMPKIN BREAD

Steps:

• Cream shortening and sugar thoroughly: add eggs, pumpkin and orange juice. Sift together flour, baking powder, baking soda, salt, and spices. Add to the pumpkin mixture. Stir in nuts and raisins. Pour into two (2 quart) well greased loaf pans. Bake at 350 degrees for 1 hour.
• (5) mini loaves - bake 45 minutes. (3) 1 lb. or 13 oz. coffee cans - bake 1 hour
• For best flavor, bake the day before serving.