2007-08-31T14:08:42Z 5.0 36 60 2007-08-31T14:08:42Z false 33402 0 A very simple all time favorite bread recipe made of canned pumpkin spiced with nutmeg, cinnamon and ginger. Try this for any occasion. You can make pumpkin bread all year round even when fresh pumpkins are unavailable by using canned pumpkins. Do keep in mind that canned pumpkins result in a stronger pumpkin taste. 0 975 5655 2 cups all-purpose flour 1 cup packed brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger or ground cloves 1 cup canned pumpkin 1/2 cup milk 2 medium eggs 1/2 cup shortening 1/2 cup chopped walnuts 1/2 cup raisins 1 Pumpkin-Bread 1 Grease the bottom and 1/2 inch up the sides of a 9 x 5 x 3 inch loaf pan; set aside. In a large mixing bowl combine 1 cup 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. Beat on medium to high speed for 2 minutes. Add the remaining 1 cup flour; beat till blended. Fold in the walnuts and raisins. Spoon batter into prepared pan, bake in a 350 degree F oven for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on a wire rack. Wrap and store overnight. 15 18 3 3 2010-03-12T04:59:39Z