I love Pumpkin Bread. It was never a staple in our house, because my dad doesn't love it, so it was always a treat when my mom decided to make it. Her recipe, I'm pretty sure, is Betty Crocker's and contains shortening. It's delicious. I love it. But shortening grosses me out.
So for years, I've wanted to find a recipe that used butter or oil instead of shortening. Last week, I compared about three recipes to my mom's Pumpkin Bread and decided to make the one that appeared the most similar, outside of the shortening.
This Ultimate Pumpkin Bread won the comparison contest so I got to work baking. I love whipping up butter and sugar. I mean, really. After a few minutes, seeing how fluffy it gets.... It's magic! Ha! The only thing I changed in this recipe was to use half Splenda for the sugar.
And it turned out great. Practically as good as my mom's. I say 'practically' because hers will always be the best. But this one is very comparable and everyone loved it, me included. A keeper, for sure!