Pumpkin Tea Bread

Course : Breads
Serves: 12
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2/3 cup vegetable shortening -- softened
2 2/3 cups granulated sugar
4 large eggs
2 cups pumpkin puree
2/3 cup water
2 1/2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground cardamom -- optional
1 cup pecans or walnuts -- chopped
1 cup raisins -- optional

Preparation / Directions:

Preheat oven to 350 degrees F. Grease and flour a Bundt pan or two 5x9-inch loaf pans. In a mixing bowl, cream together shortening and sugar. Beat in eggs. Add pumpkin and water, stirring until blended. Sift together dry ingredients and spices. Stir into pumpkin mixture with a wooden spoon, just until blended. Fold in nuts and raisins. Pour into prepared pan(s). Bake for 1 hour or until a toothpick tests clean. Let cool 10 minutes in pan, then turn out on rack to cool completely. cals: 549, 20 g fat. Cook's Notes: "We don't have tea time the way the rest of the world might. Most mornings, I stop at 10:00 to have a few minutes to relax and think and talk with Dad. That's our "T-time"...valuable

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