Pumpkin Bread
Recipe by: Lisa Dutt
2/3 cup of shortening
2 2/3 cups of sugar
1 orange
2/3 cup of water
4 eggs
1 16 ounce can of pumpkin
3 1/3 cups of flour
1 1/2 teaspoons of salt
1 teaspoon of cinnamon
1 teaspoon of cloves
1/2 teaspoon of baking powder
2/3 cups of chopped pecans
2/3 cups of raisins (optional)
Preheat the oven to 350 degrees. Grease 2 9x5x3 inch loaf pans. Cream the shortening and the sugar. Cut the orange into wedges and remove any seeds; place in the blender with water and puree. To the creamed mixture add the pureed orange, eggs, and the pumpkin. Stir together the flour, baking soda, salt, cinnamon, cloves and baking powder; add this to the pumpkin mixture. Add the pecans and the raisins. Pour into the loaf pans and bake for 1 hour or until a knife comes out clean in the center.
Remove from the pans and cool.
