Homemade Pumpkin Bread (One loaf with walnuts and the other without)
-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
-1 15oz can pumpkin
-Walnuts or pecans for sprinkling (optional)
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!