Indie publishing in the Heartland
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An old-fashioned pumpkin bread that's perfect for cool October days.
Ingredients
2-1/2 cups sugar
2/3 cup of shortening
4 well beaten eggs
2 cups of cooked fresh or canned pumpkin (or you can substitute grated carrots)
2/3 cup of water
3-1/2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
Add 1/2 to 1 teaspoon nutmeg if you're substituting carrots
2/3 cup of nuts, dates or raisins (your choice)
Instructions
Cream sugar and shortening together in a large bowl. Add the well-beaten eggs and mix in, them add the pumpkin (or carrot) along with the water and mix well again.
In a separate bowl, sift together the flour, baking powder, and baking soda, and stir in the rest of the dry ingredients (spices, salt). Gradually stir the dry ingredients into the wet mixture, mixing until everything is just combined. Add in the nuts, dates, or raisins if you're using them. (I'd be tempted to use both pecans or walnuts AND chopped dates or raisins!)
Bake in 2 single loaf pans. Bake at 350 degrees for 1 hour. Check with toothpick.
Makes 2 large loaves. Excellent for freezing.
Notes
This well-loved hand-written recipe was found tucked away in Julia's Betty Crocker cookbook.
By Julia Calvin
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