Pumpkin Bread
from Aunt Michelle W. Metricated by Bill R.
Cream together:
- 665 mL granulated sugar
- 165 mL liquid shortening
- 165 mL water
- 4 eggs, beaten
- 500 mL pumpkin
Sift together and add to creamed mixture:
- 875 mL flour
- 2.5 mL baking powder
- 5 mL cinnamon
- 7.5 mL salt
- 10 mL baking soda
- 2.5 mL ground cloves
Add to batter:
- 250 mL chopped walnuts
- 250 mL raisins or dates
Pour into 2 greased and floured 230*125 mm (23*13 cm) loaf pans (or 3 pans 175*75 mm (17.5*7.5 cm)). Bake at 175°C for 1 hour (less for the smaller pans).
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