Food Recipe of the Day: Pumpkin Bread

Pumpkin Bread

2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 can 16 oz pumpkin
2/3 c. water 3 1/2 c. all purpose flour
2 tsp. baking soda
1 1/2 tsp salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp allspice
2/3 c. chopped nuts
2/3 c. raisins

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x3. or 3 loaf pans 8 1/2x 4 1/2x 2 1/2 . Mix shortening and sugar in a large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, and spices. Stir in nuts and raisins. Pour into pans. Bake until wooden pick comes out clean about 1 hour 10 minutes, cool slightly. Loosen sides from pans and remove from pans. Cool completely before cutting. Will keep up to 10 days in fridge.
If you want Zucchini bread Substitute 3 cups shredded zucchini for the pumpkin. Blend in 3 tsp. vanilla with cloves. Decrease baking time to 60 to 70 minutes


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