Pumpkin bread

Pumpkin bread

Ingredients/Components

• shortening - 2/3 c
• eggs - 4 item
• water - 2/3 c
• milk - 1/3 c
• baking soda - 2 tsp
• baking powder - 1/2 tsp
• ground cloves - 1 tsp
• walnuts, coarsely chopped - 2/3 c
• sugar
• can pumpkin, mashed - 1 lb
• vinegar - 1 tsp
• all-purpose flour
• salt
• ground cinnamon - 1 tsp
• ground nutmeg - 1/2 tsp
• raisins - 2/3 c

How to make pumpkin bread:

Heat oven to 350°. Heavily grease and lightly flour two 9 x 5 x 3-inch loaf pans. In large bowl, using an electric mixer, beat shortening and sugar together until light and fluffy. Add eggs and beat well until combined. Add pumpkin, water and vinegar mixed with milk. Beat at medium speed until combined. Mix flour with soda, salt, baking powder and spices. Gradually add flour mixture, beating at low speed. Stir in walnuts and raisins. Divide batter between the two pans evenly. Bake for about 70 minutes, or until bread tests done with a cake tester. Allow to cool for 10 minutes in pans; then invert cake onto rack to cool completely.

Note: Slice best the day after baking. Loaves may be frozen.

Recipe categories: Breads, Quick breads, Vegetables.