Re: CAROL P. - PUMPKIN BREAD RECIPE

[Guest guest]

This sounds really good Joan. I¹ve heard about cooking in coffee cans, but

never tried it. I can¹t wait to try it. Our family is a banana bread

family too. Lately I¹ve been making it in muffins instead of bread pans and

freezing them. I just take out one or two at a time and we don¹t eat so

much.

Hugs,

a

>

>

> PUMPKIN BREAD

>

>

> 2/3 Cup Shortening

> 2 2/3 Cups Sugar

> 2/3 Cup Water (Added Last)

> 1 Teaspoon Cinnamon

> 1 Teaspoon Cloves

> 1 Teaspoon Nutmeg

> 2 Teaspoon Vanilla

> 16 oz. Can Pumpkin (Unseasoned)

> 4 Eggs

> 2/3 Cup Walnuts (Optional)

> 2/3 Cup Raisins

> 3 1/2 Cups Flour

> 1 1/2 Teaspoons Baking Powder

> 2 Teaspoons Baking Soda

> 1 1/2 Teaspoons Salt

>

>

> Mix all dry ingredients. Cream: Shortening, Sugar,

> Vanilla, Eggs and Pumpkin. Add to dry ingredients. Add Water last. Bake in

> four one pound coffee cans which are greased and floured. Bake at 350

> degrees for one hour. Cool on Rack. Tip over gently and remove from cans.

>

>

>

>

>

>

[Guest guest]

Carol,

I love to cook and want to try this bread. But we don't drink coffee,

what can I put the batter in. Would bread molds work and how many. I think

this recipe swapping with the group is great. Taking my mind off of Friday a

little. I will freeze this bread into slices and share it with my mom.

Lynn (MeMom)

Joan wrote:

> PUMPKIN BREAD

>

> 2/3 Cup Shortening

> 2 2/3 Cups Sugar

> 2/3 Cup Water (Added Last)

> 1 Teaspoon Cinnamon

> 1 Teaspoon Cloves

> 1 Teaspoon Nutmeg

> 2 Teaspoon Vanilla

> 16 oz. Can Pumpkin (Unseasoned)

> 4 Eggs

> 2/3 Cup Walnuts (Optional)

> 2/3 Cup Raisins

> 3 1/2 Cups Flour

> 1 1/2 Teaspoons Baking Powder

> 2 Teaspoons Baking Soda

> 1 1/2 Teaspoons Salt

>

>

> Mix all dry ingredients. Cream: Shortening, Sugar,

> Vanilla, Eggs and Pumpkin. Add to dry ingredients. Add Water last. Bake in

> four one pound coffee cans which are greased and floured. Bake at 350

> degrees for one hour. Cool on Rack. Tip over gently and remove from cans.

>

>

>

>

[Guest guest]

Hi Lynn,

I was wondering the same thing about using a loaf pan for that recipe. It's

actually Joan's recipe and she was sending it to me. It does sound

delicious, doesn't it?

I'm enjoying the recipes, as well. As it gets closer to the holidays we

should start swapping more recipes as well as craft ideas. I just love

Christmas!

I'm glad the recipes are helping to take your mind off Friday. You'll be in

my thoughts and prayers.

Much love,

Carol

Re: [ ] CAROL P. - PUMPKIN BREAD RECIPE

Carol,

I love to cook and want to try this bread. But we don't drink coffee,

what can I put the batter in. Would bread molds work and how many. I think

this recipe swapping with the group is great. Taking my mind off of Friday

a

little. I will freeze this bread into slices and share it with my mom.

Lynn (MeMom)

Joan wrote:

> PUMPKIN BREAD

>

> 2/3 Cup Shortening

> 2 2/3 Cups Sugar

> 2/3 Cup Water (Added Last)

> 1 Teaspoon Cinnamon

> 1 Teaspoon Cloves

> 1 Teaspoon Nutmeg

> 2 Teaspoon Vanilla

> 16 oz. Can Pumpkin (Unseasoned)

> 4 Eggs

> 2/3 Cup Walnuts (Optional)

> 2/3 Cup Raisins

> 3 1/2 Cups Flour

> 1 1/2 Teaspoons Baking Powder

> 2 Teaspoons Baking Soda

> 1 1/2 Teaspoons Salt

>

>

> Mix all dry ingredients. Cream: Shortening, Sugar,

> Vanilla, Eggs and Pumpkin. Add to dry ingredients. Add Water last. Bake in

> four one pound coffee cans which are greased and floured. Bake at 350

> degrees for one hour. Cool on Rack. Tip over gently and remove from cans.

>

>

>

>

[Guest guest]

Hi Carol,

Sorry I got confused. Hope Joan see this and can tell us what to do. I

agree about swapping recipes and crafts. It would be fun, plus help us all

think of something else.

Lynn

Carol wrote:

> Hi Lynn,

>

> I was wondering the same thing about using a loaf pan for that recipe. It's

> actually Joan's recipe and she was sending it to me. It does sound

> delicious, doesn't it?

>

> I'm enjoying the recipes, as well. As it gets closer to the holidays we

> should start swapping more recipes as well as craft ideas. I just love

> Christmas!

>

> I'm glad the recipes are helping to take your mind off Friday. You'll be in

> my thoughts and prayers.

>

> Much love,

>

> Carol

>

> Re: [ ] CAROL P. - PUMPKIN BREAD RECIPE

>

> Carol,

> I love to cook and want to try this bread. But we don't drink coffee,

> what can I put the batter in. Would bread molds work and how many. I think

> this recipe swapping with the group is great. Taking my mind off of Friday

> a

> little. I will freeze this bread into slices and share it with my mom.

> Lynn (MeMom)

>

> Joan wrote:

>

> > PUMPKIN BREAD

> >

> > 2/3 Cup Shortening

> > 2 2/3 Cups Sugar

> > 2/3 Cup Water (Added Last)

> > 1 Teaspoon Cinnamon

> > 1 Teaspoon Cloves

> > 1 Teaspoon Nutmeg

> > 2 Teaspoon Vanilla

> > 16 oz. Can Pumpkin (Unseasoned)

> > 4 Eggs

> > 2/3 Cup Walnuts (Optional)

> > 2/3 Cup Raisins

> > 3 1/2 Cups Flour

> > 1 1/2 Teaspoons Baking Powder

> > 2 Teaspoons Baking Soda

> > 1 1/2 Teaspoons Salt

> >

> >

> > Mix all dry ingredients. Cream: Shortening, Sugar,

> > Vanilla, Eggs and Pumpkin. Add to dry ingredients. Add Water last. Bake in

> > four one pound coffee cans which are greased and floured. Bake at 350

> > degrees for one hour. Cool on Rack. Tip over gently and remove from cans.

> >

> >

> >

> >