Pumpkin Bread

I am currently in Montana as this is published. We are all heading out there to see my cousin graduate! I haven't seen their whole family in about three or so years. Back in the day, we would go to Cranbrook and Montana for nearly the entire summer. Unfortunately, it is pretty impossible to do so anymore. My older bro-ha and I have work and baby B has sports. Therefore, I am so happy to be going back. 

Before our departure I looked through the fridge to see if I could get rid of anything that would not be in great shape when we got back. Granted my older brother will be here for an extra week but all he consumes are bologna sandwiches. Real healthy that boy. I noticed that I hadn't used up all of my pumpkin yet. I had made this very bread not too long ago, cookies and some lattes but still it remained. The perfect amount actually, 1 cup. And here is the birth of pumpkin bread. 

I am sure I have mentioned this before but pumpkin bread is one of my favourite things. Amongst bread pudding, pie and such, pumpkin bread is there. And I recently realized that I had not posted a single recipe for pumpkin bread. There are many things that are baked around here that never even stand a chance of getting a photo because they are consumed. It is infuriating! Determination on my behalf got the photo now here is the recipe.

Pumpkin Bread!

Adapted from the Betty Crocker Cookbook

1/3 cup shortening

1 cup dark brown sugar, packed

2 eggs

1 cup canned pumpkin

1 tsp vanilla

1/3 cup milk 

1 2/3 cups all purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1 tsp ground ginger

1/4 tsp cloves

1/2 tsp kosher salt

Spray a 9 x 5 pan with baking spray or butter it up and set it aside. Preheat the oven to 350º. In a larger bowl, cream the shortening. Add part of the brown sugar and then eventually add the rest, just so it is easier to combine. Add the eggs one at a time and beat well after each one. Stir in the pumpkin, vanilla and milk. Set aside. In a smaller bowl, whisk together the flour, baking soda, baking powder, spices and salt. Add this to the pumpkin mix and stir just until combined. Do not over beat it! Pour the batter into the prepared pan. Spread it evenly. Bake for about 40 minutes or until a toothpick comes out clean from the center. Let it cool for about 15 minutes in the pan. Remove the loaf from the pan and allow it to cool completely on a wire rack.