Pumpkin Nut Bread

Pumpkin bread made with shortening. From the Better Homes and Gardens New Cookbook (1981)

Yield: 1 serving ( Serving Size: 1 loaf )
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  • 2 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) Ground ginger
  • 1/4 teaspoon(s) baking soda
  • 1/8 teaspoon(s) Ground cloves
  • 1 cup(s) brown sugar Packed
  • 1/3 cup(s) Shortening
  • 2 Eggs
  • 1 cup(s) Canned pumpkin
  • 1/4 cup(s) Milk
  • 1/2 cup(s) walnuts Coarsely chopped
  • 1/2 cup(s) raisins


  1. In a mixing bowl stir together flour, baking powder, salt, ginger, baking soda, and cloves. Set aside.
  2. In a large mixer bowl beat together brown sugar and shortening until well combined; beat in eggs. Add pumpkin and milk; mix well.
  3. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in chopped nuts and the raisins.
  4. Turn batter into a greased 9x5x3 inch loaf pan.
  5. Bake in a 350 degree oven for 55 to 60 minutes or until a toothpick inserted near center comes out clean.
  6. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a wire rack. Wrap and store over-night before slicing.
December 2013

This recipe is a personal recipe added by EJakubek and has not been tested or endorsed by MyRecipes.

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