Moist Pumpkin Bread
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cooked mashed pumpkin||2 Cup (32 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Teaspoon|
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.
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.