Pumpkin coffee loaf
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening |
| 1 | cup | Brown sugar, packed |
| 2 | Eggs | |
| 1 | cup | Canned pumpkin |
| ¼ | cup | Milk |
| 1 | cup | Flour |
| 1 | cup | Whole wheat flour |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Ground cloves |
| ⅓ | cup | Pumpkin seeds, chopped |
Directions
Cream shortening and sugar. add eggs, one at a time, beat well after each. Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin mixture. Beat 1 minutes with electric mixer. stir in seeds.
Bake in greased loaf pan at 350 F for 55-60 minutes. Cool 10 minutes.
remove from pan. Cool. Wrap, store overnight. Makes 1.