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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
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.