Pumpkin-Pecan Tea Loaf
- 2/3 c. shortening
- 2 2/3 c. sugar
- 4 eggs
- 1 (1 lb.) can pumpkin
- 2/3 c. water
- 2 1/2 c. all-purpose flour (unsifted)
- 1 c. whole wheat flour
- 2 tsp. soda
- 1 1/2 tsp. salt
- 1/2 tsp. each: baking powder and ground cardamom
- 1 tsp. each: ground cloves and ground cinnamon
- 1 c. each: raisins and chopped pecans
- In a large mixing bowl, beat together shortening and sugar until well blended.
- Beat in eggs.
- Add pumpkin and water and stir until blended.
- In another bowl, combine all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves and cinnamon; add to pumpkin mixture and stir just until well blended. Stir in raisins and chopped pecans.
- Pour batter into 2 greased and flour-dusted pans, each about 5 x 9-inches (or in 3 pans each about 3 3/8 x 7 3/8-inches).
- Bake in a 350u0b0 oven for about 1 hour and 15 minutes (or about 1 hour for the smaller pans), until a wooden pick inserted in the center comes out clean.
- Let cool in pans 10 minutes; then turn out on a wire rack and cool thoroughly. Makes 2 medium or 3 small loaves.
shortening, sugar, eggs, pumpkin, water, flour, whole wheat flour, soda, salt, baking powder, cinnamon, raisins
Taken from www.cookbooks.com/Recipe-Details.aspx?id=656727 (may not work)