Here is a recipe we have been making for as long as I can remember at Christmas time. We have passed it out as neighbor and family gifts because it is so delicious!
This recipe says “Christmas!” to my family. We always have this bread for breakfast on Christmas morning, along with, Relief Society Potatoes https://lewissisters.wordpress.com/?s=funeral+potatoes ham and fruit. We love to top our bread with butter; this bread is wonderful gluten free or regular.
This recipe comes from the Betty Crocker Cookbook; I have no idea how many editions of that book exist, but when I searched online for the recipe a different one came up. So my guess is the recipe is only found in hard copy if you have the book; that is until now!
A word about the bread, if you make a double batch, it will take a very large bowl and if you have a smaller stand mixer, the batter won’t fit; however, a single batch of bread will fit just fine in your stand mixer. One more thing, if you use the disposable bread pans, you will get a lot of bread for your money, we use a combination of regular sized disposable bread pans and Minnie disposable bread pans when we make our bread.
I hope you try this recipe next fall, or Christmas, or make it right now before you make your New Year’s Resolutions. 🙂
Merry Christmas and Happy Holidays!
From the Betty Crocker COOKBOOK
2/3 cup shortening
2 and 2/3 cups sugar
1 (15 oz) small can pumpkin
2/3 cup water
3 and 1/3 cups flour (gluten free)
2 tsps baking soda
1 and 1 half tsps salt
1 half tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1. Mix shortening and sugar in a large bowl. Add eggs, pumpkin, and water and mix until blended. If you use a stand mixer, use the paddle attachment.
2. In a separate bowl, mix the flour and spices together. Then, add dry mixture to the pumpkin mixture and mix together until mixture is blended. If you want, you can just add the dry ingredients on top of the wet and mix it in; it is much easier and saves a bowl from being washed.
3. Pour into greased disposable loaf pans big and small. Fill pans ½ or 2/3 full.
4. Bake at 350 for 1 hour and 10 minutes, or, until a toothpick inserted comes out clean.
5. Cool on cooling racks and store wrapped in saran wrap in the refrigerator. We love to top our bread with butter.