Homemade Pumpkin Bread

There is just nothing like waking up to a clear blue sky, the feel of a cool, crisp, breeze, and the smells of leaves and orchards.  Fall really is the most wonderful time of year! The weather is perfect and the smells are so pleasing.  But the absolute best part about the fall are the flavors that accompany it! From apples to cider and the delicious butternut squash, the foods of fall are beyond satisfying.  I have been working up such a craving for fall foods that I figured I would start the season off right with homemade pumpkin bread! I absolutely adore anything with pumpkin in it so I promise to bring you vast amounts of pumpkin recipes this season. In fact, you may get sick of all the pumpkin recipes I will be bringing to the table! :)

Homemade Pumpkin Bread (One loaf with walnuts and the other without)

Ingredients:
-2/3 cup shortening
-2 1/2 cups flour
-1 2/3 cup sugar
-1 1/4 teaspoon baking powder
-1 teaspoon baking soda
-1 teaspoon salt
-1 to 1 1/4 teaspoons cinnamon
-1 teaspoon nutmeg
-1/2 teaspoon cloves
-1/2 teaspoon allspice
-2/3 cup milk
-2 eggs
-1 15oz can pumpkin
-Walnuts or pecans for sprinkling (optional)

Directions:
Preheat the oven to 350 degrees F.

In a bowl, soften the shortening.  Add in all of the dry ingredients and stir.  Pour in the milk.  Once the milk is mixed in, beat in the eggs.  Add in the pumpkin into all ingredients are well combined.

In a greased loaf pan, pour the batter in about 3/4 of the way.  Sprinkle the nuts on top if using (I had enough batter to make one regular sized loaf and then a little extra to make a baby sized loaf, so I sprinkled nuts on top of that one and left the other without).  Place in the oven and bake 50-60 minutes or until the center of the bread no longer jiggles when shaken and it bounces back slightly when touched.

Serve warm for breakfast, lunch, or after dinner treat! I like to eat it for breakfast with a hot cup of pumpkin spice coffee! Enjoy!

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