| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
|
Breads, Vegetables |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Shortening |
| 1 |
c |
Brown sugar, packed |
| 2 |
|
Eggs |
| 1 |
c |
Canned pumpkin |
| 1/4 |
c |
Milk |
| 1 |
c |
Flour |
| 1 |
c |
Whole wheat flour |
| 2 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Ground cloves |
| 1/3 |
c |
Pumpkin seeds, chopped |
INSTRUCTIONS
Cream shortening and sugar. add eggs, one at a time, beat well after each.
Stir in pumpkin and milk. Stir together dry ingredients. add to pumpkin
mixture. Beat 1 minutes with electric mixer. stir in seeds. Bake in greased
loaf pan at 350 F for 55-60 minutes. Cool 10 minutes. remove from pan.
Cool. Wrap, store overnight. Makes 1.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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