Pumpkin Bread
(Sandra Aeschliman)
⅓ cup shortening
1-⅓ cups sugar
2 eggs
1 cup canned pumpkin
1-⅔ cups flour
⅓ cup milk
¼ tsp. cloves
1 tsp. baking soda
¾ tsp. salt
½ tsp. cinnamon
¼ tsp. baking powder
½ cup chopped nuts
Cream shortening and sugar until fluffy. Add eggs and pumpkin, beat thoroughly. Add sifted dry ingredients in thirds alternately with milk, beating until smooth after each addition. Stir in nuts. Bake in greased, floured #303 cans at 350° 45 minutes or in a loaf pan for 50 to 60 minutes.
(I add a tablespoon each of brewer’s yeast, wheat germ, calcium powder, and ¼ to ½ cup of powdered milk, a tsp. of butter flavoring, and some pecan flavoring or black walnut flavoring.)