Pumpkin Pecan Tea Loaf Recipe
Ingredients
2/3 cup Shortening
2 2/3 cups sugar
4 eggs
1 can (1 lb.) pumpkin
2/3 cup Water
2 1/2 cups all-purpose flour, unsifted
1 cup whole wheat flour, unsifted
2 teaspoons soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon ground cardamom (optional)
1 teaspoon each ground cloves and ground cinnamon
1 cup each raisins and chopped pecans
Directions
Beat together shortening and sugar until well blended.
Beat in eggs.
Add pumpkin and water; stir until blended.
In another bowl, stir together all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves, and cinnamon until thoroughly blended.
Gradually add these dry ingredients to pumpkin mixture and stir until well blended.
Stir in raisins and chopped pecans.
Pour batter into 2 greased and flour-dusted 9 by 5-inch pans (or in 3 pans each 3 3/8 by 7 3/8 inches).
Bake in a 350° oven for about 1 hour and 15 minutes (about 1 hour for smaller pans), until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely
Beat in eggs.
Add pumpkin and water; stir until blended.
In another bowl, stir together all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves, and cinnamon until thoroughly blended.
Gradually add these dry ingredients to pumpkin mixture and stir until well blended.
Stir in raisins and chopped pecans.
Pour batter into 2 greased and flour-dusted 9 by 5-inch pans (or in 3 pans each 3 3/8 by 7 3/8 inches).
Bake in a 350° oven for about 1 hour and 15 minutes (about 1 hour for smaller pans), until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely
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