Pumpkin Bread

This recipe is from a a very old Farm Journal. It’s a moist, sweet cake of the muffin bread style.

Difficulty: Easy

Servings: 4 loaves

Prep Time: 20 minutes   Cook Time: 1 hour  

Ingredients

3 1/2 cups flour
2 2/3 cups sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1 Tablespoon ground cinnamon
1/2 teaspoon ground ginger
1 Tablespoon dry sugared orange zest
1 cup milk
2 cups  mashed pumpkin
2 eggs
2/3 cups melted shortening, oil or poultry fat
1/4 cup molasses
1 cup chopped nuts
1 cup raisins

Directions

Grease and flour 4 4×8 loaf pans.

Blend the dry ingredients; add shortening, pumpkin, molasses, milk and egg. Stir in nuts and raisins.

Divide equally into loaf pans. Bake about 1 hour or until they test done.

Categories: Breads, Muffins, Vegetable Breads

Submitted by: ross on February 3, 2011