I am excited to share this recipe with you as part of The Longest Day fundraiser for the Alzheimer’s Association. Please consider making a donation to help support research to find a cure!
Recipe donated by: Kim Rozner and Colleen Vreeland
In honor of: Joanne Gray, 12/8/35 – 4/28/20
Kim writes: “This is my mom’s handwritten recipe for pumpkin bread. My brother, sister-in-law and I make it annually at least once! It’s always a hit.”
Tennessee Pumpkin Bread
“It has a delicate flavor, an airy texture, and slices beautifully.”
- 1 2/3 cups sifted regular flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup shortening
- 1 1/3 cups sugar
- 1/2 tsp vanilla
- 2 eggs
- 1 cup mashed cooked pumpkin
- 1/3 cup water
- 1/2 cup chopped walnuts or pecans (OPTIONAL)
Grease a regular loaf pan (9 x 5 x 3) or use a non-stick coated one and do not grease. On wax paper, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a medium mixing bowl, cream shortening, sugar, and vanilla (use beaters). Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin.
Stir in dry ingredients in four additions alternately with water until just smooth; do not overbeat. Fold in nuts. Turn into prepared pan.
Bake in a preheated 350 degree oven until a cake thermometer inserted in center comes out clean, about 45 – 55 minutes. Turn out onto a wire rack, turn right side up; cool. Store in a tightly covered tin box, loaf will keep nicely.
Looking for more great recipes? Sign up to receive all the recipes from my annual fundraiser, The New Moon Bake-a-thon to support the Alzheimer’s Association! We bake all day long on the summer solstice (June 20th) to raise funds for research and patient care. All recipes are provided FREE on the website (donations optional, but always welcome!) and now you can get ALL of the recipes from the day delivered to your inbox in one handy-dandy e-book. Sign up today to get it – free!