Reprise - The Frost is On the Pumpkin . . .But the Pumpkins in the Oven"

First posted on October 22, 2009.    We always make pumpkin bread in October -- it is a favorite tea bread in the fall (second only to gingerbread).     We've had threats of frost on the prairie the last week or so but we've luckily escaped a killing freeze and thus our pumpkins have been "frostless" so far!


It's Sunday and I'm joining The Tablescaper for Seasonal Sunday and Chari at Happy to Design for Sunday Favorites.

It has been cool on the prairie and we've had near frosts but not the "black" killing frost as yet. These touches have left a bit of frost on the pumpkins on the doorstep and in the garden.

In October, we get our our stash of pumpkin recipes . . . and although those frosty outdoor pumpkins don't make an appearance in our kitchen, pumpkin breads, muffins, cookies and soups do.

Three little loaves of pumpkin bread on the breakfast room table.

We made pumpkin bread this week. We like the recipe because it makes two loaves which means that you can give some to a friend, neighbor or shutin and have some for the freezer.

It calls for orange juice but I added orange zest as well -- it's the best part of the orange!

I love to bake breads in these little loaves -- and four little loaves is the same as one big one. Whenever I bake this recipe, I'll make one big loaf and four little ones. The little ones are great for tea -- spread with either softened cream cheese or European butter.

Pumpkin Bread

2/3 cup shortening

2 2/3 cup sugar

4 eggs

2 cups pumpkin

2/3 cup orange juice

grated zest of one orange

3 1/2 cups flour

2 t. baking soda

1 1/2 t. salt

1/2 t. baking powder

1 t. cinnamon

1 t. nutmeg

1 cup chopped nuts (I use pecans)

1 cup raisins (I like golden)

Cream sugar and shortening well in a large mixing bowl.

Add eggs one at a time and mix.

Add pumpkin and juice and mix.

Add grated rind and mix.

Sift together flour, baking soda, salt, baking powder, cinnamon and nutmeg and mix with pumpkin mixture. Do not over mix.

Fold in nuts and raisins with a wooden spoon.

Grease and flour two 5 x 7 bread loaf pans and divide batter evenly between the two baking pans.

Bake bread for an hour and fifteen minutes at 350 degrees. (Less time is needed for the little loaves -- I often make one big one and four little ones).