Sweepstakes pumpkin bread
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Vegetable Shortening, solid |
| 2⅔ | cup | Sugar |
| 4 | Eggs, lightly beaten | |
| 1 | can | (16 Oz) Pumpkin Puree |
| ⅔ | cup | Water |
| 3½ | cup | All-Purpose Flour |
| 2 | teaspoons | Baking Soda |
| ½ | teaspoon | Baking Powder |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
| 1 | teaspoon | Ground Cloves |
| ⅔ | cup | Walnuts, coarsely chopped |
| ⅔ | cup | Raisins |
Directions
* Heat oven to 350 F.
* Grease three 8½ x 4 ½ x 2 ½-inch or two 9 x 5 x 3-inch loaf pans. Line the bottoms with wax paper, cut to fit.
1. In a large bowl, cream the shortening and sugar together until light and fluffy. Stir in eggs, pumpkin and water.
2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and cloves. Blend into the pumpkin mixture. Stir in the nuts and raisins.
3. Divide the batter among the pans of your choice. Bake about 70 mins, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 mins, then turn out and cool completely on racks.
This double prize winner submitted by Mary Keyes to the section on the NORTHWESTERN MICHIGAN FAIR of Travers City, Mich. Fair Dates: 2nd week of August for 7 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 04-03-95 (159) Fido: Cooking