Pumpkin Bread

Pumpkin Bread  

1 ½ Cups All Purpose Flour or (1 Cup All Purpose and ½ Cup Whole Wheat)
1 ½ Cups sugar
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon pumpkin pie spice (optional)
½ Cup melted shortening (I used solid coconut oil)
2 eggs, beaten
1/3 Cup water
1 teaspoon vanilla
1 Cup Canned Pumpkin, really it’s okay.

  1. Preheat oven to 350°. Sift together dry ingredients. Combine and beat shortening, eggs, water, vanilla and pumpkin.
  2. Mix the moist with the dry ingredients with a whisk until combined.
  3. Pour into prepared pan. (See below)

Makes 1 loaf pan – Spray the pan with food release or baking spray to prep the pan.  Bake for 1 hour or until tester comes out clean. Cool on rack for 10 minutes before turning out to cool completely.

Makes 12 regular or 24 mini muffins – Bake for 20 -25 minutes.

Makes 1 @ 11X15 Half size sheet pan – slightly larger than a jelly roll.  Line the pan with a baking mat or parchment, spray mat and edges of pan with food release before adding batter.  Bake for 17 minutes. Don’t worry that it looks thin, that’s okay too.  Thicker cake leads to more cracks when rolling.

Amy Stafford Malik ©2015

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