Pumpkin
Wondering what to do with those extra cans of pumpkin puree you bought at super bargain prices over the holidays? Try my perennial favorite quick bread recipe that yields best results if frozen first--a great timesaver when preparing for a brunch, or, in my case, snack for a 70-member choir.

Supermoist Pumpkin Bread
yield: 2 loaves prep time: 20 minutes bake time: 60-70 minutes

Preheat oven to 350 degrees. Grease 2 standard 9"x5"x3" loaf pans (or 3 smaller 8.5"x4.5"x2.5" pans).

Cream together until fluffy:
2/3 C shortening
2 2/3 C sugar

Stir in:
4 eggs
2/3 C water
16 oz. (2 C) canned pumpkin puree

In a separate bowl, sift together:
3 1/3 C flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves

Stir dry ingredients into wet ingredients. If desired, add 2/3 C raisins.

Pour batter into greased pans. Bake for 60-70 minutes (less time for smaller or dark metal pans). Bread is done when inserted knife or tester comes out clean.

Cool bread for 20 minutes, remove from pans, wrap in foil and freeze overnight or until needed (up to 1 month). Thaw and enjoy!


Other hints:
Most canned pumpkin comes in 29 oz. cans, which would yield a recipe and a half, with a little waste. The above recipe can be halved easily, except the flour is trickier--use 2.5 Tbsp and you'll have approximately 1/6 of a cup. Alternately, freeze the extra cup of pumpkin puree for later use.