Saturday, February 11, 2012

pumpkin bread

3 1/3 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (1 pound) pumpkin
2/3 cup milk


1) Heat oven to 350 degrees.
2) Grease 2 9x5x3-inch loaf pans or  8.5x4.5x2.5-inch loaf pans.
3) In a large mixing bowl blend flour, soda, salt, baking powder, & cinnamon and set aside.
4) In a second bowl, cream shortening & sugar until fluffy then stir in eggs, pumpkin, & milk.
5) Slowly combine your dry and wet ingredients mixing carefully into a creamy batter.
6) Pour into loaf pans & top with a mixture of sugar & cinnamon. 
7)  Bake about 60-65 minutes until a toothpick comes out clean.

Recipe modified from Betty Crocker's 1971 Pumpkin Bread

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