Pumpkin Bread With Graham Cracker Crumbs
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Pumpkin pie spice||1 Teaspoon|
|Pecans||1⁄3 Cup (5.33 tbs), coarsely chopped|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Orange rind||2 Teaspoon, grated|
Generously grease a 9-cup microwave-safe ring mold; coat with graham cracker crumbs.
In medium mixing bowl, combine flour, sugar, pumpkin, water, shortening, eggs, baking soda, pumpkin pie spice and salt; beat until smooth.
Stir in nuts, raisins and orange rind.
Pour into ring mold.
Microwave at high (10) 8 to 14 minutes.
Let stand 10 minutes before removing from pan.