Side Pannel
Tennessee Pumpkin Bread
Ingredients List
- 1 2/3 c Sifted regular flour
- 1/4 ts Baking powder
- 1 ts Baking soda
- 3/4 ts Salt
- 1/2 ts Cinnamon
- 1/2 ts Nutmeg
- 1/3 c Shortening
- 1 1/3 c Sugar
- 1/2 ts Vanilla
- 3 Eggs
- 1 c Canned mashed Pumpkin
- 1/3 c Water
- 1/2 c Chopped walnuts or pecans
Directions
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one
and do not grease.
On wax paper sift together the flour, baking powder, baking soda, salt,
cinnamon and nutmeg.
In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs,
one at a time, beating thoroughly after each addition. Stir in pumpkin.
Stir in dry ingredients in 4 additions, alternately with water until just
smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan.
Bake in a preheated 350 degree oven until a cake tester inserted in center
comes out clean, 45 to 55 minutes.
Turn out on a wire rack, turn right side up; cool. Store in a tightly
covered tin box. Loaf will keep nicely for several days. or wrap tightly
and store in refrigerator; bring to room temperature before serving.
From the Greenville Record Argus Newspaper, Greenville, PA.
Typed in by Bobbie Beers
Posted to MM-Recipes Digest V3 #262
and do not grease.
On wax paper sift together the flour, baking powder, baking soda, salt,
cinnamon and nutmeg.
In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs,
one at a time, beating thoroughly after each addition. Stir in pumpkin.
Stir in dry ingredients in 4 additions, alternately with water until just
smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan.
Bake in a preheated 350 degree oven until a cake tester inserted in center
comes out clean, 45 to 55 minutes.
Turn out on a wire rack, turn right side up; cool. Store in a tightly
covered tin box. Loaf will keep nicely for several days. or wrap tightly
and store in refrigerator; bring to room temperature before serving.
From the Greenville Record Argus Newspaper, Greenville, PA.
Typed in by Bobbie Beers
Posted to MM-Recipes Digest V3 #262
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