Pumpkin Bread

This is my all-time-favorite fall treat. Pumpkin bread. I remember my Mom making it when I was younger and I would eat it for breakfast or for snack when I got home from school. I would spread a little Country Crock (b/c that is what my Mom bought) on it and chow down. YUM! I have now modified the recipe that my Mom used to be gluten-free. I am in heaven! I even “gifted” some to a neighbor today for helping me out and she loved it! 🙂 BTW, she isn’t GF and didn’t realize the bread was GF until I told her. I froze the remaining 1.5 loaves so that I wouldn’t eat them in one sitting, b/c I could easily do so. I plan on sharing with my Mom when she is here this coming weekend to visit. I am thinking about topping it with Edy’s Slow-Churned Pumpkin Ice Cream and maybe some Hershey’s Chocolate Syrup. Oooooooh!

Pumpkin Bread

2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can (1 lb pumpkin)
2/3 cup water
3 1/3 cup flour (I used a rice flour, potato starch, tapioca flour mix)
3 tsp xanthan gum
2 tsps baking soda
1 ½ tsps salt
½ tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup coarsely chopped nuts
2/3 cup raisin

Heat oven to 350. Grease 2 9x5x3 inch loaf pans or 3 8.5×4.5×2.5 inch loaf pans. In large bowl, cream shortening & sugar until fluffy. Stir in eggs, pumpkin & water. Blend in flour, soda, salt, baking powder, cinnamon & cloves. Stir in nuts & raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted into the center comes out clean.

9 Responses

  1. I can taste it with the Country Crock!

  2. YUM!!!! I would send you some, but I have a feeling it won’t make it around here that long. I had to put the half of the loaf I had sitting out in the freezer last night to keep out of it. I have a feeling I may be into the frozen pumpkin loaf before long. You know how I like my frozen cookies. 😉

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  4. i can’t think of any better way to eat pumpkin. wow–beautiful!

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  7. […] Dinner out (either gluten-free pizza or pasta)Saturday – Gluten-free pizza and small saladBaking pumpkin bread this week for some extra carbs – will make a great breakfast topped with almond […]

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  9. […] as I got home.  The muffins were moist and full of fall flavor and reminiscent of my favorite pumpkin bread, but without the raisins.  A wonderful addition to the Udi’s muffin […]

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