Mom's Pumpkin Bread!

I was craving chocolate all week.  So what do I do this evening?  I bake pumpkin bread  :)   ....with chocolate chips!  It is so yummy and my home smells wonderful with the pumpkin spice scent!  This recipe was my mother's and she would always bake about 6 loaves of this bread a couple of days before Thanksgiving, as it tastes better if it "ripens" before serving.  We had a large family of 8 and all of the children loved Mom's Pumpkin Bread!  We all have such warm, special memories of our mom bustling about in the kitchen preparing such wonderful deserts...she felt you could not have a meal without desert!  I find that I too have adopted her same philosophy!  :)

Mom's Pumpkin Bread
(2 loaves)

    2/3 c. shortening
2  2/3 c. shortening
        4    eggs
        1    can (1 lb) pumpkin (2 cups)
    2/3 c. water
3  1/3 c. all-purpose flour
    1/2 t. baking powder
       2 t. baking soda
1  1/2 t. salt
      1  t. cinnamon
      1  t. ground cloves
    2/3 c. nut meats, broken
    2/3 c. raisins

Cream shortening and sugar thoroughly; add eggs, pumpkin and water.

Sift together dry ingredients; add to pumpkin mixture.  Stir in nuts and raisins (This evening I substituted the nuts and raisins for chocolate chips).

Pour into 2 greased loaf pans (2 quart size).  Bake at 350 degrees for 1 hour.

Allow to "ripen" one day before serving.

This recipe was from a local paper back in the early 1960's.

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Enjoy!

Hugs, Carolyn ~ Cottage Sunshine
Psalm 28:7