Pumpkin Nut Bread

Yield: 1 loaf
  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. each salt and ground ginger
  • 1/4 tsp. each baking soda and ground cloves
  • 1 c. packed brown sugar
  • 1/3 c. shortening
  • 2 eggs
  • 1 c. canned pumpkin (note: 15oz. can=2 cups=2 loaves of pumpkin bread)
  • 1/4 c. milk
  • 1/2 c. coarsely chopped walnuts
  • 1/2 c. raisins
  1. Grease 9x5x3" loaf pan and preheat oven to 350 degrees.
  2. In small bowl stir flour-cloves; set aside.
  3. In large, separate bowl beat brown sugar and shortening until well combined; beat in eggs. Add pumpkin and milk, mixing well.
  4. Add flour mixture to sugar/pumpkin mixture, mixing again. Stir in chopped nuts and raisins and pour batter into loaf pan.
  5. Bake for 55-60 min. or until inserted toothpick comes clean. Cool in pan 10 min., then remove and cool completely on wire rack. Wrap and store overnight before slicing.
In my opinion, this tasted even better than Banana Bread! So moist and flavorful. :)
  • breakfast
  • favorite
Last updated 2016-12-25
home3 dice images quill spoon-knife