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Pumpkin Coffee Loaf

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Ingredients
  Shortening 1⁄3 Cup (5.33 tbs)
  Packed brown sugar 1 Cup (16 tbs)
  Eggs 2
  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
  Salt 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
Directions

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.
Cool.
Wrap; store overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Occasion: 
Halloween
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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