Something From The Oven

Part of the joy of homemaking is the smell of something baking in the oven.

Because of dietary constraints, baked goods are not part of my food plan. However, that does not prevent me from baking for others. It's fun to be able to give a small loaf of freshly baked bread to a friend or family member.

In my favorite cookbook, Betty Crocker's Cookbook, there's a fool-proof recipe for Pumpkin Bread. This is a perfect time of year for it, too. It smells divine while it's baking and can be served with slightly softened cream cheese or butter.

In looking for canned pumpkin, make sure you buy just plain pumpkin, not pumpkin pie filling.

Here's the recipe, compliments of good ol' Betty Crocker:

Pumpkin Bread

2/3 cup shortening (I use butter)
2 and 2/3 cups sugar
4 eggs
1 16 ounce can of pumpkin
2/3 cup water
3 and 1/3 cups all-purpose flour
2 teaspoons baking soda
1 and 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
2/3 cups coarsely chopped nuts (I've used pecans as well
as walnuts. Both good.)
2/3 cup raisins

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 small loaf pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder, cinnamon, and cloves. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes clean, abut 1 hour and 10 minutes, cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 20 days.

NOTE: The baked breads, well wrapped, can also be frozen and saved for holiday giving so if you find canned pumpkin on sale, stock up!