Spiced Pumpkin Nut Bread

By Addie

"This is good enough to make more than one and freeze the extra one."

MY NOTES: This pumpkin bread has a nice consistency, just the way I like. There seems to be an awful lot of batter but it fits perfectly into a 9" x 5" loaf pan and doesn't rise all that high.. It was cooked at exactly one hour. I used raisins instead o nuts because nuts are so expensive these days and raisins are good in pumpkin bread. I like this recipe and will make it again.

Ingredients

• 2 1/2 cups flour
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon cloves, ground
• 1 cup chopped nuts
• 1/2 cup shortening
• 1 cup brown sugar
• 2 eggs
• 1 cup sour milk or buttermilk
• 3/4 cup cooked, mashed pumpkin or squash

Preparation

Step 1

Sift together all the dry ingredients. Mix in the chopped nuts. Cream shortening and brown sugar until fluffy. Add eggs and beat well. Add sour milk and the mashed pumpkin. Stir in the dry ingredients. Turn into greased 9-inch loaf pan. Bake in a moderate oven (350 degrees F.) for one hour or until toothpick comes out clean. Makes one loaf.