Tennessee Pumpkin Bread
Yield
1 loafPrep
15 minCook
55 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ⅓ | cup |
vegetable shortening
|
*
|
| 1 ⅓ | cups |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
canned pumpkin purée
mashed |
|
| ⅓ | cup |
water
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 79 | ml |
vegetable shortening
|
*
|
| 315 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
canned pumpkin purée
mashed |
|
| 79 | ml |
water
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease.
On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a medium mixing bowl, cream shortening, sugar and vanilla.
Add eggs, one at a time, beating thoroughly after each addition.
Stir in pumpkin.
Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat.
Fold in nuts.
Turn batter into prepared pan.
Bake in a preheated 350℉ (180℃) F oven until a cake tester inserted in center comes out clean, 45 to 55 minutes.
Turn out on a wire rack, turn right side up; cool.
Store in a tightly covered tin box.
Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving.
