Pumpkin Bread

I found this recipe for Pumpkin Bread in my wedding recipe scrapbookthe other day and could not think of a more appropriate time to try it.  OK actually I can think of a more appropriate time... like the day after Thanksgiving when all pumpkin products go on mass super sale.  But really, I couldn't wait for that.  And now I have a good excuse to make it again after Thanksgiving.

This recipe was brought to me by a friend and former coworker who worked with me on such illustrious shows as Dating in the Dark and P. Diddy's Starmaker.  I like this recipe because it stays incredibly moist.  It's really easy to make and makes A LOT so you will need some rather big bowls to mix it in and you might need multiple pans to bake it in (I used two).  

Here is the recipe exactly how it's written in my book:

Pumpkin Bread

(Grease and flour bread pans)

Mix till creamed:

1 cup butter flavored Crisco; room temp

3 cups sugar

Add 1 can pumpkin mix, 4 eggs one at a time mixing well with each addition.  I mix 2-3 additional minutes.  

Mix together the following dry ingredients in a large bowl:

3 1/2 cups flour

1 tsp nutmeg

2 tsp baking soda

1/2 tsp salt

1/2 water (not sure what the measurement is here but I guessed 1/2 cup and it turned out fine)

Alternate adding flour and water

Add to pumpkin mixture - slowly

Makes 2 large loaves or 4 small loaves.  Bake at 350 degrees.  One hour for large loaves - 45 minutes for smaller loaves.

Icing

Make icing while the bread bakes so it doesn't crystallize.  Melt 6 Tbl butter.  Add 3 Tbl milk.  Whisk till blended.  Slowly add 2 cups powdered sugar while over low heat.  Mix till creamy.  Drizzle over warm bread. 

I like a lot of icing so I drizzled it over my individual piece... highly recommended :) 

oo,