Pumpkin Bread From Scratch
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||2 2⁄3 Cup (42.67 tbs)|
|Pumpkin||1 Can (10 oz)|
|Water||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Coarsely chopped nuts||2⁄3 Cup (10.67 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
Heat oven to 350°.
Grease two 9x5x3-inch loaf pans or three 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
In large bowl, cream shortening and sugar until fluffy.
Stir in eggs, pumpkin and water.
Blend in flour, soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins.
Pour into pans.
Bake about 70 minutes or until wooden pick inserted in center comes out clean.