Kitchen Tip Tuesday: Moist Pumpkin Bread

Well, I've been trying to upload some pictures and it's just giving me problems. So, you'll get the recipe without the yummy picture to go with it. 

Yesterday we had company and I thought some pumpkin bread sounded wonderful. This recipe was true to its name. Moist Pumpkin Bread.

MOIST PUMPKIN BREAD

(from The Southern Living Cookbook)

2/3 c. shortening

2 c. sugar

4 eggs

2 c. cooked, mashed pumpkin (I used can pumpkin)

2/3 c. water

3 1/3 c. all-purpose flour

2 tsp. baking soda

3/4 tsp. salt

1/2 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. ground cloves

2/3 c. pecans or walnuts, chopped

2/3 c. raisins

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water.

Combine flour, and next 5 ingredients; add to creamed mixture, mixing well. Fold in pecans and raisins. Spoon into 2 greased and floured 9 x 5 x 3 inch loaf pans; Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks. Yield: 2 loaves.

With Joy UNquenchable,