Tom brought us a loaf of pumpkin bread he had just baked when he stopped by for a visit. We all enjoyed a slice of the moist, flavorful bread. On request, he provided us with a copy of the recipe and he asked Bonnie for us about the recipe. He said that she was quick to point out that it wasn’t hers so much as it was the families. She said that it had been a family recipe for many, many years but didn’t know where her mother obtained the original recipe.

• 4 whole eggs
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup vegetable shortening OR 1 cup applesauce

• 3 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cloves
• 1 teaspoon pumpkin pie spice mix
• 3 1/2 cups all-purpose flour
• 2/3 cup water
• 1 15-ounce can pumpkin pie filling

1. In a large bowl, beat eggs. Slowly add sugar while continuing to beat until well combined.
2. Add baking powder, baking soda, salt, cloves, cinnamon, pie spice and nutmeg. Stir until well combined.
3. Slowly add flour while stirring until well mixed. Add shortening and water and stir until well mixed.
4. Add pumpkin pie filling and stir until combined.
5. Pour batter into 3 medium loaf pans (2x4x8-inch foil pans work just fine). Bake in a preheated 325 F oven for 45 to 90 minutes (depending on your oven) or until golden brown and a knife inserted in the middle comes out clean. Space pans to allow adequate hot air circulation.
6. Remove from oven and allow to cool on a rack.