Pumpkin Pecan Tea Loaf
|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||2 2⁄3 Cup (42.67 tbs)|
|Canned pumpkin||1 Pound (1 Can)|
|Water||2⁄3 Cup (10.67 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs) (Unsifted)|
|Whole wheat flour||1 Cup (16 tbs) (Unsifted)|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
Beat together shortening and sugar until well blended.
Beat in eggs.
Add pumpkin and water; stir until blended.
In another bowl, stir together all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves, and cinnamon until thoroughly blended.
Gradually add these dry ingredients to pumpkin mixture and stir until well blended.
Stir in raisins and chopped pecans.
Pour batter into 2 greased and flour-dusted 9 by 5-inch pans (or in 3 pans each 3 3/8 by 7 3/8 inches).
Bake in a 350° oven for about 1 hour and 15 minutes (about 1 hour for smaller pans), until bread begins to pull away from sides of pans and a wooden skewer inserted in center comes out clean.
Let cool in pans for 10 minutes; then turn out onto a rack to cool completely