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Moist Pumpkin Bread

From Middle Tennessee Locally Grown

<p>This recipe uses pumpkin which is currently available on this market.</p>
Source: Southern Living Cookbook (Entered by ManagerLinda Reed)
Serves: depends on how thick you slice it

2/3 cup Shortening
2 cups Sugar
4 Eggs
2 cups Cooked & mashed Pumpkin
2/3 cup Water
3-1/3 cups 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 cup Pecans or Walnuts, chopped
2/3 cup Raisins

Step by Step Instructions
  1. 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.
  2. Combine flour and next five ingredients; add to creamed mixture, mixing well. Fold in pecans and raisins.
  3. Spoon into two greased and floured 9×5×3 inch loaf pans; bake at 350 degrees for one 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.