the perfect autumn pumpkin bread

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pumpkin-bread4

the perfect autumn pumpkin bread
 
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This recipe will not only appease your taste buds, it will fill your home with the fallish aroma of nutmeg, cinnamon, and cloves. After making this I felt like I was ready cozy up by a nice fire, light my rosyring apple cinnamon candle, pour a nice glass of wine, and enjoy a brisk fall evening. The weather may not be quite there yet but the good thing is, it’s coming…
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Ingredients
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup canned pumpkin
  • ½ cup milk
  • 2 eggs
  • ⅓ cup shortening
  • 1 cup all-purpose flour
  • ½ cup sliced almonds (optional)
  • ½ cup raisins (optional)
Instructions
  1. Grease the bottom and ½” up the sides of a 9x5x3-inch loaf pan; set aside.
  2. In a large bowl combine I cup of flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, eggs, and shortening. Beat with an electric mixer on low speed until blended. Beat on medium to high speed for 2 minutes. Add the 1-cup flour and beat until blended. Fold in the almonds and raisins.
  3. Spoon batter into prepared pan. Bake in a 350 degree oven 60-65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on a wire rack. Wrap and store overnight. Make one loaf. This is a great recipe to get you into the autumn spirit. The kids and I made it and the aroma of nutmeg, cinnamon and cloves overtook the house while it was baking. I loved it! Bon appetit and enjoy.