Pumpkin bread #09
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 1 | cup | Packed brown sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Ground nutmet |
| ⅛ | teaspoon | Ground ginger or ground cloves |
| 1 | cup | Canned pumpkin -or- |
| 1 | cup | Fresh pumpkin meat; boiled until soft |
| ½ | cup | Milk |
| 2 | Eggs | |
| ⅓ | cup | Shortening |
| ½ | cup | Chopped walnuts (optional) |
| ½ | cup | Raisins |
Directions
From: Lisa.Keele@... (Lisa Keele) Date: 5 Aug 1994 16:42:44 -0400 My favorite pumpkin recipe, from the Better Homes and Gardens "New Cook Book"
In a large mixer bowl combine *1 cup* of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves. Add pumpkin, milk, eggs, and shortening.
Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add remaining flour, beat well. Stir in nuts and raisins.
Pour batter into a greased 9x5x3-inch loaf pan. Bake in a 350-degree oven for 60 to 65 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing [I haven't found the last two steps entirely necessary, since it is absolutely delicious warm, and it holds its form even if you slice it before it's completely cooled].
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