Pumpkin Bread

I absolutely love homemade breakfasts that can be prepared the afternoon or night before because, well... mornings are not my thing. I can muster the energy for oatmeal or toast on a school day, and pancakes or muffins on the weekend, but getting up at 6 to bake... Let's just say I have other gifts, and early-morning baking (or early-morning anything, really) is not on the list.

Which brings me back to bake-ahead breakfasts, like this soft, delectable pumpkin bread. I'm sure everyone has had a bad experience with some kind of quick bread: maybe a Christmas gift from a well-meaning neighbor, maybe it showed up at a pitch-in... and initial excitement gives way to disappointment as you realize it is less than flavorful, and often so dense and dry that it sucks all the moisture from your mouth. Oftentimes people cheat by throwing in chocolate chips in the hopes of resurrecting a bad recipe. (Chocolate chip banana bread... chocolate chip zucchini bread... chocolate chip pumpkin bread... You get the idea.) And while normally I'm in favor of adding chocolate to almost anything, this recipe doesn't need it. So soft, so moist, so delicious, substantial without being dense... This is what a quick bread is supposed to be.

Pumpkin Bread

From: Grandma Esther

Makes: one 9 x 5" loaf

You'll need:

1 3/4 c flour

1 t baking soda

3/4 t salt

1/4 t baking powder

1/2 t cinnamon

1/2 t ground cloves

1/3 c shortening

1 1/3 c sugar

2 eggs

1/2 can (approx. 15 oz can) canned pumpkin (NOT pumpkin pie filling) (see note)

1/3 c water

In a small mixing bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and cloves, and mix well. Set aside.

In a mixing bowl, using an electric mixer, cream the shortening and sugar. I always think... "snow!"

With the mixer on low, blend in the eggs, pumpkin, and water, scraping sides as needed.

Add the dry ingredients by stirring them in OR using the mixer on its lowest setting for a few seconds and then finish by manually stirring. Do NOT overmix the batter.

Pour into a well-greased loaf pan and spread evenly.

Bake at 350 degrees for 55-65 minutes, until a toothpick inserted in the center comes out dry.

Cool in the pan for 10 minutes. Run a knife or thin spatula around the edges, then remove from the pan and cool completely on a wire rack.

Note: if you don't want to make two loaves at a time, just put the other half of the can of pumpkin in a resealable bag or container and freeze it. Just make sure it's thawed completely before using it to bake.

Store at room temperature in a sealed container.