Pumpkin Coffee Loaf
|Shortening||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Pumpkin seeds||1⁄4 Cup (4 tbs), chopped|
Cream shortening and sugar.
Add eggs, one at a time; beat well after each.
Stir in pumpkin and milk.
Stir together dry ingredients.
Add to pumpkin mixture.
Beat 1 minute with electric mixer.
Stir in seeds.
Bake in greased 9x5x3-inch loaf pan at 350° 55 to 60 minutes.
Cool 10 minutes.
Remove from pan.
Wrap; store overnight.