Myrna Watkin's-Pumpkin Bread In A Can

By SMorrissey

Ms. Watkins said she got her Pumpkin Bread recipe from a good friend at least 40 years ago. The recipe is so distinctive that when her former mechanic tried a piece years ago, he raved that he hadn't had Pumpkin Bread that good since eating Ms. Watkins' friend's. Of course, he had no idea it was the exact recipe until Ms. Watkins told him.

She bakes the bread in individual serving pans, while the larger loaves are prepared in, of all things, an old-fashioned coffee can.

Ingredients

• 2-2/3 cups sugar
• 4 eggs
• 2/3 cup shortening
• 2 cups pumpkin (fresh or from a can)
• 3-1/2 cups flour
• 2/3 cup water
• 2/3 cup walnuts (optional)
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1-1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2/3 cup raisins

Details

Adapted from thetimes-tribune.com

Preparation

Step 1

Cream shortening, sugar, eggs, water and pumpkin. Add flour and the rest of the dry ingredients. Beat well. Add raisins and walnuts.

Spray three 1-pound coffee cans with cooking spray very well and flour (I use Bakes Joy, it has oil and flour). Fill each can with batter until 3/4 full. Bake at 350 degrees F for one hour on bottom rack in the oven.


You can bake the bread in any container you like, from small soup cans to loaf pans even bunt pans, but like the coffee cans.