"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for PUMPKIN NUT BREAD, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Francis
Added: Saturday, July 26, 2008


2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1 cup packed brown sugar
1/3 cup shortening
2 eggs
1 cup canned pumpkin
1/4 cup milk
1/2 cup coarsely chopped walnuts
1/2 cup raisins

In a mixing bowl, stir together flour, baking powder, salt, ginger, baking soda, and cloves. Set aside. In a large mixer bowl beat together brown sugar and shortening till well combined. Beat in eggs. Add pumpkin and milk. Mix well. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in chopped nuts and the raisins.

Turn batter into a greased 9x5x3 inch loaf pan. Bake in a 350 oven for 55-60 minutes or until center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

Number Of Servings:
Number Of Servings:
makes 1 loaf




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