Mama's Pumpkin Bread (and Muffins)

Every time fall rolls around again, people go gaga for pumpkin spice lattes. Personally, I go gaga for pumpkin bread. 

I have always been a fan of any kind of quick bread for its ease and yumminess, but pumpkin bread always takes the cake (or bread, rather). Growing up with my grandmother's handwritten recipe card, we made this bread in bulk for every Thanksgiving. Thanks to my mom and her blog, I always have the recipe close! 

Preheat oven to 350 degrees

1 + 2/3 cup flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup Crisco or same amount softened unsalted butter
1 + 1/3 cup sugar
1/2 tsp vanilla
2 eggs
1 cup canned pumpkin
1/3 cup cold water

Combine all the dry ingredients in a medium bowl. In a mixing bowl, cream together the Crisco, sugar, and vanilla. Once fluffy, beat the eggs in and then add the pumpkin puree.

Once the mixture is smooth, gradually add 1/3 of the dry mixture, followed by a 1/3 of the water. Repeat these steps until both the dry mixture and water are incorporated to ensure that the batter is evenly mixed. 

Add batter to your vessel of choice. 

Baking instructions:

For a 9 x 11 loaf pan, bake for 65 minutes.

For 12 cupcakes, bake for 28 minutes.

For 3 mini loaf pans, bake for 30 minutes.