Thankful for Pumpkins (Pumpkin Bread Recipe included)

For several years, I've made it a seasonal habit to bake pumpkin bread. And of course, the Pumpkin Spice Latte at Starbucks is a perennial favorite. This year, I've been intrigued by all sorts of pumpkin recipes. There have been ones that I've tried and several others that I've mulled over but have yet to test.

This year, in addition to bread, I've made pumpkin pancakes and waffles. I liked both however, the pancakes seemed to be a bigger hit than the waffles. Savory pumpkin dishes also intrigue me but I wonder how well they will go over with the family.

Last year, for the first time, I took a pie pumpkin, baked it and made my own puree. From that I made pumpkin bread and even froze the leftover puree to use at a later time. I felt very old-fashioned and accomplished! I've done it once again this year and I'll do it at least once more because I have another pie pumpkin to use. I admit, it's quite a process and while I really like the flavor it gives my recipes, it is easier to just buy pumpkin puree in a can.

Here are some links to pumpkin recipes that I've seen over the past several weeks:

8 Ways to Use Canned or Fresh Pumpkin (the pancake & waffle recipes are in this one)
DIY Pumpkin Spice Latte (I've not yet attempted to do this, though I will very soon)
Pumpkin Cheesecake Bars (this recipe makes me drool)
Pumpkin Fudge (this recipe intimidates me a bit)

My sister also told me about a place here in Nashville that makes fresh pasta. They have a pumpkin ravioli this time of year. Again, I'm intrigued but it may have to be a dish for just me and another daring foodie.

So, back to pumpkin bread. Whenever I make it, I get compliments. And whenever I indicate that I'm making it on Twitter or Facebook, people ask for the recipe. It's a recipe I found online 11 years ago. (Truthfully, I'm a bit flabbergasted by that. The print out date on this recipe is 10/25/99. I don't know why that surprises me, but it does.) It's called Amish Pumpkin Bread and it always turns out well.

Amish Pumpkin Bread

Ingredients

• 1 2/3 cups all-purpose flour
• 1/4 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp pumpkin pie spice
• 1/3 cup vegetable shortening
• 1 1/3 cups sugar
• 1/2 tsp pure vanilla extract
• 2 eggs
• 1 cup canned or fresh pumpkin
• 1/3 cup water

Directions

1. Preheat oven to 350 & grease loaf pan (I actually prefer to use a Bundt pan)
2. Stir or sift dry ingredients
3. Cream shortening, sugar & vanilla. Then add eggs one at a time beating thoroughly after each addition.
4. Stir in pumpkin.
5. Add dry ingredients, alternating with water, beating just until smooth.
6. Pour batter into prepared pan and bake in preheated oven for 45-55 minutes or until done.
7. Turn bread on wire rack & allow to cool before serving (or not...)
8. Serve warm with butter or pumpkin butter or just plain (my favorite way)

One fun thing I do when I bake this in a loaf pan is to add a streusel type of topping. I simply combine some butter, brown sugar, pecans and a dash of pumpkin pie spice and sprinkle it on top of the batter before putting it in the oven. It's scrumptious!

Ideally, this recipe would be accompanied by a photograph. I've yet to get one taken. Pumpkin bread just doesn't last very long in our house!