Pumpkin Bread

Doesn't it drive you crazy when you are "out and about" and you make a quick stop at Starbucks.....  because you haven't had breakfast yet AND, you get tempted to order something to eat . . . . . You decide to get a slice of pumpkin bread and think, "I should have made this at home! Mine is so easy to make and SO much cheaper!!"

So, while thinking about dinner, I decide to make elk meatloaf and baked potatoes.  IDEA!! I should make some pumpkin bread now too, seeing as the oven is set at 350 and dinner is going to take an hour to bake also.

This recipe is from my sister in law in PA.  I like it because it makes two loaves - one to eat right away and one to either put in freezer OR share with a friend ♥
You should wrap the loaf first and let it set overnight, so it softens and the flavors blend, but NOT ME! As with all my baking, I only eat things when they are warm. . . . I know- a little strange.  I like my breads with butter, but most enjoy this with cream cheese.

2 2/3 c sugar

2/3 c shortening

4 eggs beaten

Cream all together.

2 c pumpkin (1 16 oz can

2/3 c water

Stir in

3 1/3 c flour

1/2 tsp bkg powder

2 tsp bkg soda

1 tsp salt

1 tsp cinnamon

3/4 tsp cloves

3/4 tsp all spice

Add flour mixture and mix well.

Pour into 2 greased 9 x 5 loaf pans

Bake 350 for 1 hour OR until done.  ENJOY ♥