Pumpkin Bread Recipe!

I wanted to get this recipe out in time for you all to be able to bring this family favorite of ours with you to a Thanksgiving feast, or to treat your family to a delicious breakfast that is also good for them!

Now, I have a large family, so, I apologize in advance if after making this, you end up eating pumpkin bread for the next year. You could also always half the recipe. Good news is, it freezes very well. I wrap it in plastic wrap, which keeps it super moist and then I cover that with foil to keep it from freezer burn, plus it stays a little more sturdy when moving around in the freezer.

This is one of my favorite recipes that my mother used to bake when I was growing up. This can be made in a healthy way, or not very healthy way. I try to use the best ingredients and superfoods. When I use these ingredients pictured below, no one feels bloated or lethargic. Another option, which I sometimes do to make the bread a little sweeter, is to use 1/2 coconut sugar, 1/2 regular organic sugar.

I HIGHLY recommend using Einkorn flour, which can be substituted 1:1 for wheat. It is a superfood, extremely nutritious, high in protein and this doesn’t affect my diabetic family members like normal bread/ carbs would. I will write more about this wonderfood in another post.

-PUMPKIN BREAD-

Grease and flour a pan (2, 9x13 or 1 larger)

Mix all ingredients below

Bake 55 minutes at 350°

1 cup SHORTENING

4 cups SUGAR

6 EGGS

1 24oz CAN PUMPKIN

1 cup WATER

5 cups FLOUR

3 tsp BAKING SODA

2 ¼ tsp SALT

¾ tsp BAKING POWDER

1 ½ tsp CINNNAMON

1 ½ CLOVES

*WARNING* This pumpkin bread gets inhaled so fast by everyone around that you may want to save a piece on the side for yourself... :)

Click the link to see how easy it is! https://youtu.be/Rf_lvJk7N24

Enjoy and let me know what your family thought!