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Moist Pumpkin Bread
From Middle Tennessee Locally Grown
<p>This recipe uses pumpkin which is currently available on this market.</p>Source: Southern Living Cookbook (Entered by ManagerLinda Reed)
Serves: depends on how thick you slice it
Ingredients
2/3 cup
Shortening
2 cups
Sugar
4
Eggs
2 cups
Cooked & mashed Pumpkin
2/3 cup
Water
3-1/3 cups
All-purpose Flour
2 tsp
Baking Soda
3/4 tsp
Salt
1/2 tsp
Baking Powder
1 tsp
Ground Cinnamon
1 tsp
Ground Cloves
2/3 cup
Pecans or Walnuts, chopped
2/3 cup
Raisins
Step by Step Instructions
- Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water.
- Combine flour and next five ingredients; add to creamed mixture, mixing well. Fold in pecans and raisins.
- Spoon into two greased and floured 9×5×3 inch loaf pans; bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks. Yield: 2 loaves.