Pumpkin Bread
This bread is made with canned pumpkin and can be baked all year, but it’s perfect as a quick Thanksgiving breakfast or a sweet Halloween treat.
INGREDIENTS:
2 cups all-purpose flour
1 cup brown sugar, well-packed
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
DIRECTIONS:
Combine 1 cup of flour with brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger in large bowl.
Add pumpkin, milk, eggs, and shortening.
Beat on low until blended, then beat on high for two minutes.
Add remaining flour.
Beat until completely combined.
Pour batter into loaf pan (9x5x3).
Bake at 350° for 60-65 minutes or until center is done.
Cool on wire rack for 10 minutes before removing from pan.
Cool completely.
Wrap and store overnight before slicing.
If desired, 1/2 cup chopped walnuts and 1/2 cup raisins can be added to batter. Stir in just before pouring batter into pan.
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