| 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”