Moist Pumpkin Bread Recipe
Moist Pumpkin Bread is simply delicious. If you like fruit mixed with nuts bread then try this Moist Pumpkin Bread recipe, you will just adore it.
Ingredients
| Shortening | 2/3 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| 2 cups cooked, mashed pumpkin | ||
| Water | 2/3 Cup (16 tbs) | |
| All purpose flour | 3 1/3 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Pecans and walnuts | 2/3 Cup (16 tbs), chopped | |
| Raisins | 2/3 Cup (16 tbs) | |
Directions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating after each addition.
Stir in pumpkin and water.
Combine flour, and next five ingredients; add to creamed mixture, mixing well.
Fold in pecans and raisins.
Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool on wire racks.
Add eggs, one at a time, beating after each addition.
Stir in pumpkin and water.
Combine flour, and next five ingredients; add to creamed mixture, mixing well.
Fold in pecans and raisins.
Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool on wire racks.
Chef
