2 c All-purpose flour
1 c Packed brown sugar
1 tb Baking powder
1 ts Ground cinnamon
1/4 ts Salt
1/4 ts Baking soda
1/4 ts Ground nutmet
1/8 ts Ground ginger or ground
-cloves
1 c Canned pumpkin -or-
1 c Fresh pumpkin meat; boiled
-until soft
1/2 c Milk
2 Eggs
1/3 c Shortening
1/2 c Chopped walnuts (optional)
1/2 c Raisins
From: Lisa.Keele@m.cc.utah.edu (Lisa Keele)
Date: 5 Aug 1994 16:42:44 -0400
My favorite pumpkin recipe, from the Better Homes and Gardens “New Cook
Book”
In a large mixer bowl combine *1 cup* of the flour, the brown sugar, baking
powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves. Add
pumpkin, milk, eggs, and shortening.
Beat with an electric mixer on low speed till blended, then on high speed
for 2 minutes. Add remaining flour, beat well. Stir in nuts and raisins.
Pour batter into a greased 9x5x3-inch loaf pan. Bake in a 350-degree oven
for 60 to 65 minutes or till a toothpick inserted near the center comes out
clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool
thoroughly on a wire rack. Wrap and store overnight before slicing [I
haven’t found the last two steps entirely necessary, since it is absolutely
delicious warm, and it holds its form even if you slice it before it’s
completely cooled].
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings