Darlet’s Pumpkin Bread

By , September 24, 2012 21:03

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UPDATE: I have made this for the restaurant and I had the genius idea of tweaking the recipe.  Instead of the originally requested 2 tsp cinnamon and 1-1/2 tsp ground cloves, I replaced them with 3 tsp Pumpkin Pie Spice and 1/2 tsp Ground Cardamom. It came out AMAZING!!!

This recipe is very near and dear to my heart. My mother, Darlet, made THE BEST pumpkin and zucchini bread. In honor of her would-be 70th birthday, I would love to share with you one of her most loved recipes. She was never known as Mrs. M., but as Mom to everyone that came into the house. Even the boyfriends (which, now that I look back on that, I find it a little disturbing. But she WAS the most kickass mom EVER!!)

Although I’ve never tried to emulate it before, I did recently roast a whole pumpkin for homemade pumpkin ravioli (recipe will be posted later this week!! Promise!) and had a lot of leftovers that I froze, their fate to be determined at a later date. Now I know what I’ll be doing with them 😉

INGREDIENTS:

  • 2/3C Shortening
  • 2-1/2C sugar
  • 4 eggs
  • 1lb pumpkin (canned or fresh cooked and mashed/food processed)
  • 2/3C whole milk
  • 3-1/3C flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1-1/2tsp salt
  • 2 tsp cinnamon
  • 1-1/2 tsp ground cloves
  • 2/3C chopped walnuts (optional)
  • 2/3C chopped raisins (I always hated them in this when I was younger, but I may try them out this time)

DIRECTIONS:

  • Preheat oven to 350 degrees and grease 2 loaf pans.
  • Cream shortening and sugar.
  • Add eggs one at a time
  • Add pumpkin
  • Alternate milk and flour until well combined.
  • Add spices, nuts and raisins.
  • Pour into loaf pans and bake for 60-70 mins.

Thank you for everything, Mum. <3

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