Pumpkin Nut Bread
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. baking soda
- 1/4 tsp. ground cloves
- 1 c. packed brown sugar
- 1/3 c. shortening
- 2 eggs
- 1 c. canned pumpkin
- 1/4 c. milk
- 1/2 c. coarsely chopped walnuts
- 1/2 c. raisins
- In a mixing bowl, stir together flour, baking powder, salt, ginger, baking soda and cloves; set aside. In a large mixer bowl, beat together brown sugar and shortening until well combined. Beat in eggs. Add pumpkin and milk; mix well. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in chopped nuts and the raisins. Turn batter into a greased 9 x 5 x 3-inch loaf pan. Bake in a 350u0b0 oven for 55 to 60 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf.
flour, baking powder, salt, ground ginger, baking soda, ground cloves, brown sugar, shortening, eggs, pumpkin, milk, walnuts, raisins
Taken from www.cookbooks.com/Recipe-Details.aspx?id=12684 (may not work)