Pumpkin Bread Recipe for Halloween

Happy Halloween!

It’s Halloween and it’s raining, not surprising for the Pacific Northwest. I remember scrambling on rainy Halloween’s when my kids were little to keep them dry while still showing off their costumes. I learned to use saran wrap very artfully. I also learned an excellent pumpkin bread recipe that soon became a family favorite. Even today with the kids all grown up, I still make loaves and loaves of the bread to distribute at Halloween and Thanksgiving. I thought I would pass on the recipe for you to share with your family.

Pumpkin Bread Recipe

2/3 cup shortening

2 2/3 cup sugar

4 eggs

1 lb canned pumpkin

1/3 cup water

2 teaspoons baking soda

1 1/2 teaspoon salt

1/2 tsp baking powder

2 teaspoons cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon nutmeg

3 1/3 cups flour

1/2 cup chopped pecans

2/3 cup crushed pineapple, drained

Preheat over to 350 degrees. Grease and flour two loaf pans. Blend shortening and sugar until fluffy. Add eggs one at a time to mixture. Then blend in pumpkin and water. Sift together baking soda, salt, baking powder, cinnamon, cloves and flour and blend into wet ingredient mixture. Fold in chopped pecans and crushed pineapple. Bake approximately 55 minutes. Bread is done when toothpick inserted in center comes out clean.