Pumpkin Bread Dessert
|Packed brown sugar||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Raisins||1⁄2 Cup (8 tbs)|
In mixing bowl cream together brown sugar and shortening till light and fluffy.
Beat in eggs.
Add pumpkin and milk; mix well.
Stir together flour, baking powder, salt, ginger, baking soda, and cloves; add to creamed mixture, mixing well.
Stir in nuts and raisins.
Turn into greased 9x5x3-inch loaf pan.
Bake at 350° till done, 55 to 60 minutes.
Cool 10 minutes.
Remove from pan; cool.
Wrap and store overnight before slicing.