| |
| |
| 2 2/3 cups |
|
Sugar |
|
| 2/3 cup |
|
Shortening |
|
| 4 |
|
Eggs, beaten |
|
| 1 lb |
|
Can Pumpkin |
|
| 2/3 cup |
|
Water |
|
| 3 1/3 cups |
|
Sifted flour |
|
| ½ tsp |
|
Baking powder |
|
| 2 tsp |
|
Soda |
|
| 1 tsp |
|
Cinnamon |
|
| ½ tsp |
|
Cloves |
|
| 2/3 cup |
|
Chopped walnuts |
|
| 2/3 cup |
|
Dates, cut up |
|
|
|
| |
| 1 |
Cream together sugar and shortening until light and fluffy. |
| 2 |
Stir in eggs, pumpkin and water. |
| 3 |
Sift together flour, baking powder, soda, ½ teaspoon salt, and spices. Gradually stir dry ingredients into the pumpkin mixture. |
| 4 |
Add nuts and dates; blend well. |
| 5 |
Turn batter into two greased 9" x 5" 3" loaf pans and bake at 350° for about 1 hour and 15 minutes, or until breads test done. |
|
| |
| Yield: 2 Loaves of Bread |
| |
|
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