| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads, Tried | 1 | Loaf | |
INGREDIENTS
| 1 2/3 | c | Sifted regular flour |
| 1/4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 3/4 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/3 | c | Shortening |
| 1 1/3 | c | Sugar |
| 1/2 | ts | Vanilla |
| 3 | Eggs | |
| 1 | c | Canned mashed Pumpkin |
| 1/3 | c | Water |
| 1/2 | c | Chopped walnuts or pecans |
INSTRUCTIONS
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease. On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes. Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving. From the Greenville Record Argus Newspaper, Greenville, PA. Typed in by Bobbie Beers Posted to MM-Recipes Digest V3 #262 Date: Wed, 25 Sep 1996 14:20:38 -0400 From: BobbieB1@aol.com
A Message from our Provider:
“You’re never too young for God”