Pumpkin Bread

  • Solid vegetable shortening
  • 2 1/2 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • 2 eggs (or egg substitutes)
  • 1/2 cup vegetable oil
  • 1 16-oz can of pumpkin
  • 1/2 teaspoon vanilla
  • 1 cup pecan pieces
  • 1 cup raisins

Heat oven to 325 degrees F. Grease two 8 1/2 " x 4 1/2" x 2 1/2" loaf pans by dipping a paper towel into solid shortening and spreading on the bottom and sides of pans.  Thoroughly mix everything together in a large mixing bow with a mixing spoon.  Scrape down the sides of the mixing bowl with a rubber scraper while mixing.  Divide batter between the two loaf pans and set timer.

Bake on the middle shelf of the oven for 1 1/4 hours.  Cool.  Remove the bread from the pans onto a bread board, and cut into thin slices using a serrated knife.

  • Yields: Two loaves
  • Preparation Time: 1 1/2 hours

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