Pumpkin Coffee Loaf- Gifts from the Kitchen

I have a small collection of gift-giving cookbooks. Since lots of people like to give homemade gifts I will be posting some recipes from them. This recipe is a different version of pumpkin bread. It comes from a Better Homes and Gardens paperback, Gifts from Your Kitchen, 1976.

Pumpkin Coffee Loaf

1/3 cup shortening
1 cup packed brown sugar
2 eggs
1 cup canned pumpkin
1/4 cup milk
1 cup all-purpose flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons ginger
1/2 teaspoon ground cinnamon
1/4 baking soda
1/4 teaspoon ground cloves
1/3 cup chopped pumpkin seeds
Cream shortening and sugar. Add eggs, one at a time; beat well after each. Stir in pumpkin and milk. Stir together dry ingredients. Add to pumpkin mixture. Beat 1 minute with electric mixer. Stir in seeds. Bake in greased 9x5x3-inch loaf pan at 350 degrees 55 to 60 minutes. Cool 10 minutes. Remove from pan. Cool. Wrap; store overnight. Makes 1

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