Pumpkin Nut Bread
|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|
|Coarsely chopped||1⁄2 Cup (8 tbs) (walnuts)|
Cream together brown sugar and shortening till light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in pumpkin and milk.
Stir thoroughly the flour, baking powder, salt, ginger, soda, and cloves; stir into pumpkin mixture.
Beat 1 minute with electric or rotary beater.
Stir in nuts.
Turn into greased 9x5x3-inch loaf pan.
Bake at 350° for 55 to 60 minutes.
Remove from pan; cool.
Wrap and store overnight.