Dash of This: Pumpkin Bread from a Vintage Recipe

Years ago, my mother gave me a recipe for pumpkin bread that was more of a creative work of art. Someone painstakingly added images for all the ingredients, including the measurements. They even included unique artwork for each set of the directions.

Vintage Recipe Pumpkin Bread

While darling, I have hedged making the actual recipe for two reasons:  the cup of shortening and the 2 3/4 cup of sugar.  The quantity of fat and sugar in a recipe is primary the reason I will skip over a discovered creation in search of another. The recipe, to its credit, does make two loaves. However, it is still 1/2 cup of just shortening in a loaf of bread.

Something else I’ve noticed in recipes — particularly pumpkin — is the lack of spices. 1 tsp of cinnamon for two loaves? What? Cinnamon is a loved flavor that doesn’t really get over-powering.

Inspired by the season and my current obsession with pumpkin, I opted to make the recipe but with changes. The pumpkin bread is not a far jump from a banana bread recipe I have. So, I combined the two.

By dropping the fat and sugar content while upping the pumpkin and spices content, I managed to create a pretty decent pumpkin bread recipe.

Without further adieu:

Pumpkin Bread RecipePUMPKIN BREAD

1 1/2 cups flour
1 1/4 teaspoons baking powder
1/2 baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
1/8 tsp salt
1/2 cup chopped nuts (I used walnuts)
1 egg
1 cup of pumpkin (not pie filling)
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla
1/4 cup cooking oil

Directions:
1) In a medium mixing bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, allspice, salt and nuts.

2) In a large mixing bowl, stir together eggs, pumpkin, sugar, vanilla and oil. Stir dry ingredients into the wet.

3) Spray loaf pan with non-stick cooking spray. Spread batter in prepared pan. Bake in a 350 degree oven for 45 to 50 minutes or until a toothpick inserted near center comes clean.

4) Cool bread in pan for ten minutes. Remove loaf and cool completely on wire rack.

Makes one loaf.

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