Wednesday, October 28, 2009

Make this!

Here is a recipe I found a few years ago in The Oregonian's Food Day section. The recipe is for pumpkin bread. The main difference from most of my other pumpkin bread recipes is that it calls for only 2 eggs, vs 4 and 1/3 c shortening vs 1 cup of oil. This bread still turned out pretty moist. I plan to bake muffins for Friday (fun day at work!) and put some sort of streusel topping on them (for you, Annette!).

The Los Angeles Times' Pumpkin Bread (November 9, 1972)

1/3 c veg shortening
1 c brown sugar
2 eggs
1/4 c milk
1 cup canned pumpkin
2 cups flour
2 t baking powder
1/2 t salt
1/4 t baking soda
1/2 t cinnamon
1/4 t nutmeg
1/4 raisins (optional)

Preheat oven to 350*. Grease a 9x5 loaf pan. In a large bowl, cream together shortening & b. sugar. Blend in eggs, milk and pumpkin. Sift flour, b. powder, salt, soda, cinnamon & nutmeg together and stir into pumpkin mixture. Stir in raisins (if using).
Turn batter into prepared pan and bake one hour or until a toothpick inserted in center comes out clean. Cool before slicing.

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