Tennessee pumpkin bread
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Sifted regular flour |
| ¼ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ⅓ | cup | Shortening |
| 1⅓ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 3 | Eggs | |
| 1 | cup | Canned mashed Pumpkin |
| ⅓ | cup | Water |
| ½ | cup | Chopped walnuts or pecans |
Directions
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease.
On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin.
Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan.
Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes.
Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving.
From the Greenville Record Argus Newspaper, Greenville, PA.
Typed in by Bobbie Beers