Pumpkin Nut Bread
|Unsifted flour||3 1⁄2 Cup (56 tbs)|
|Baking soda||2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Shortening||2⁄3 Cup (10.67 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Condensed mincemeat||9 Ounce, crumbled (1 Package)|
|Chopped nuts||1 Cup (16 tbs)|
Preheat oven to 350°.
Stir together flour, baking soda, cinnamon and baking powder; set aside.
In large mixer bowl, beat sugar and shortening until fluffy.
Add eggs, pumpkin and water; mix well.
Stir in flour mixture, mincemeat and nuts.
Turn into 2 greased 9x5-inch loaf pans.
Bake 55 to 60 minutes or until wooden pick inserted near center comes out clean.
Cool 10 minutes; remove from pan.