Sunday, October 17, 2010

Pumpkin Nut Bread

I've had this recipe since sometime in the 1970s and I always liked it.  So rather than try something new, I'll stick to the tried and true.

Pumpkin Nut Bread

Temperature: 350℉
Time:  1 hours

1 cup shortening 1 tsp soda
2¾ cups sugar ⅛ tsp salt
3 eggs 1 tsp allspice
3 cups sifted all-purpose flour 1 tsp cinnamon
1 tsp baking powder 2 cups pumpkin
1 tsp nutmeg 1 tsp vanilla
3 eggs 1 cup chopped nuts

  • Cream shortening.  Add sugar gradually and the eggs.  Mix until well blended.
  • Sift together the flour, baking powder, nutmeg, soda, salt, allspice and cinnamon.  Add to the creamed mixture.
  • Add pumpkin and vanilla; mix until well blended.
  • Fold nuts and pour into two greased 8½ x 4½ x 2½-inch loaf pans.
  • Bake in preheated oven.

The original recipe is ---->  here 

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