Lori's Pumpkin Bread
Makes two loaves
Preheat oven to 350 degrees
2/3 cup shortening*
2 2/3 cup sugar*
1 can (16 oz) pumpkin*
2/3 cup water
3 1/3 cups unbleached flour
2 tsps baking soda
1/2 tsp baking powder*
1 tsp ground cloves
2 tsps ground cinnamon
2/3 cup chopped nuts (optional)
2/3 cup raisins (optional)
In large bowl, cream together the shortening and sugar till light and fluffy. Stir in eggs, pumpkin and water; blend till well mixed.
In another bowl, combine flour, soda, baking powder, cloves and cinnamon.
Blend dry ingredients gradually into the creamed mixture; blend well.
Fold in raisins and nuts, if used.
Pour evenly into two well-greased 9"x 5"x 2" pans. Level tops.
Bake at 350 degrees for 70 minutes or till toothpick comes out clean.
Let cool in pans for 5 minutes, then invert onto cooling racks to cool completely.
When completely cool, wrap well and let sit overnight before cutting and serving, or freeze up to 2 months. Makes 2 loaves.
*I use palm oil shortening, or you could use lard or tallow.
*You could substitute Rapadura or Succanat for the sugar.
*We use farm fresh eggs.
*Make sure your baking powder does not contain aluminum. I use Rumsford.