Serves: 2
Total Calories: 5,697.6
* (Note: The recipe is each of these three products is exactly the same except Fresh-From-The-Oven Breads calls for" butter or margarine" instead of "solid vegetable shortening".) Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans.
In a medium bowl, mix flour, baking soda, salt, cinnamon, cloves and baking powder set aside.
In a large mixer bowl at medium speed, beat sugar and shortening until fluffy. Beat in eggs, pumpkin and water until blended. At low speed, beat in flour mixture until blended. By hand, stir in nuts and raisins. Spoon into loaf pans.
Bake for 65 to 75 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Wrap in foil. Serve at room temperature.
High Altitude Adjustments: At 6,000 feet, no adjustments needed.
This Pumpkin Bread recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
