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By: M G.
| Description: | My favorite pumpkin bread recipe. I add BOTH ginger and cloves, though the original recipe only calls for one or the other. | |
| Time: | 1 hr 35 min (30 min to prepare, 1 hr 5 min to cook) | |
| Meal type: | Bread | |
| Ethnicity: | ||
| Number of Servings: | 24 | |
| Ingredients: | ||
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2 cup all purpose flour 1 cup packed brown sugar 1 tbsp baking powder 1 tsp ground cinnamon 1/4 tsp salt 1/4 tsp baking soda 1/4 tsp nutmeg 1/4 tsp ginger and 1/4 tsp ground cloves 1/2 cup raisins 1 cup canned pumpkin 1/2 cup milk 2 each eggs 1/3 cup shortening 1/2 cup chopped walnuts |
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| Directions: | ||
| Preheat oven to 350. In large bowl, combine 1/2 of the flour and dry ingredients (not walnuts or raisins). Add pumpkin, milk, eggs, and shortening. Beat on low until blended, then on high for 2 min. Add remaining flour, beat well. Stir in nuts and raisins. Pour into 2 greased loaf pans. Bake 60-65 min. or until a toothpick inserted near the center comes out clean. Cool 10 minutes, remove from pan. Cool thoroughly. Wrap and store overning before slicing. |
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| Notes: | ||
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