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The amish are famous for their ingenuity and frugality. This recipe shows some of that by using one of autumn's most famous vegetables the pumpkin. This bread can also be frosted with cream cheese frosting for a sweeter and more cakelike bread. The Amish probably use pumpkin they have canned themselves, but store bought will work fine. If you want to use fresh pumpkin, use a sugar pumpkin that you have roasted in the oven until soft. Scoop out the flesh and use an equivalent amount. Some say fresh pumpkin can't be beat, but personally I've never had a problem with storebought canned.
3 cups granulated sugar 1 cup shortening or vegetable oil 4 eggs, beaten 1 lb canned pumpkin 3 1/2 cup flour 2/3 cup water 2 tsp baking soda 13/4 tsp salt 1/2 tsp ground cloves 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg Mix sugar, shortening, eggs, and pumpkin together. Add dry ingredients and mix lightly. Then add the water, stirring just until mixed. Pour into two greased and floured loaf pans. Bake at 350 degrees for one hour or until done.
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The copyright of the article Amish Pumpkin Bread in Multicultural Cuisine is owned by Melissa Ecton. Permission to republish Amish Pumpkin Bread in print or online must be granted by the author in writing.
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