In a large mixer bowl combine 1 cup of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves. Add the pumpkin, milk, eggs, and shortening. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add the remaining flour, beat well. Stir in nuts and raisins. Pour the batter into a greased 9 x 5 x 3 inch loaf pan. Bake in a 350ºF. oven for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan, cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf

Pumpkin Bread 2

1 1/2 cup of  cooked pumpkin
3 cups of  whole wheat flour
4 tablespoons of low-fat soy flour
4 tablespoons of nonfat dry milk powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 to 1 cup of finely chopped nuts, walnuts
2/3 cup of Puritan oil
2 large eggs
One 20 ounce can of crushed pineapple, juice packed
1 cup of pitted dates
2 tablespoons of cinnamon
1/8 teaspoon of ginger
1/8 teaspoon of nutmeg

Prepare pans with oil. Set aside. Preheat oven to 350ºF. In a large bowl, mix together flours, dry milk powder, baking soda, salt, spices, and finely chopped nuts. Set aside. In blender, combine oil, eggs, crushed pineapple and juice, and dates. Puree on high speed, then add pumpkin and puree on high speed. Mix dry and wet ingredients to moisten evenly. Turn batter into prepared pan and smooth it out with a rubber scraper. Bake at 350ºF. for 70 minutes or until browned and inserted cake tester comes out clean. Makes 2 loaves or 48 servings.

Bread Cookbooks