Ingredients

The following ingredients have 12 Servings
  • 3 cups all-purpose flour
  • 1 1/2 tablespoon baking powder
  • 1/2 tablespoon salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 16 ounce can pumpkin puree (not pumpkin pie mix)
  • 1/2 cup butter (softened)
  • 4 eggs
  • 1/4 cup milk

Instruction

  • Preheat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
  • Add the flour, baking powder, salt, and pumpkin pie spice to the bowl of a food processor. Pulse the dry ingredients for 10 seconds. Add the shortening and pulse until small crumbs form. (Think pie crust. If you don't have a food processor, combine the dry ingredients in a mixing bowl, and cut in the shortening using a fork.)
  • Transfer the flour mixture to a large mixing bowl, add the sugar, brown sugar, pumpkin puree, butter, eggs, and milk. Beat everything together on medium-low speed until just combined, scraping the bowl as needed. Pour batter into prepared pan.
  • Bake for 50 minutes or until a toothpick inserted in the center of the bread comes out clean.
  • Carefully remove the pan from the oven, and let cool for 10 minutes in the pan. Remove from the pan, and cool completely on a wire rack. (see note)