I can’t believe this is the last day of Pumpkin Week already! Time has really flown by, and I hope that y’all have had as much fun as I have! I did save some awesome stuff for today… so make sure you come back at noon, and then again tonight to see what I’ve got going on! And, I have some great non-pumpkin related stuff planned next week, so if you’re interested in something un-pumpkin, come back then, too!
This Pumpkin Bread is super easy, and super yummy. To make the cute pumpkin shape, I used a cupcake-sized bundt pan (seriously cute!) and put one on top of another, with a little frosting in the middle. Yum! You could also make this in a regular loaf pan.
1/2 c shortening
2 c pumpkin
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 tsp cloves
1tbsp baking powder
1/4 tsp salt
Combine all ingredients. Pour into greased loaf pan (or seriously cute mini bundt cake pan). Cook at 350 for 60-70 min until toothpick inserted in center comes out clean. Let pan cool 10 min before removing. If cooking in bundt pan, start checking for done-ness at 30 min.
To frost: use the frosting recipe from the Pumpkin Bars recipe, or just grab a container of Betty Crocker frosting, spoon out the amount you’re going to use, and microwave a few seconds to make it runny. Use a small spoon to strategically drizzle the frosting on your Pumpkin Bread.