Cakes

Pumpkin Bread Cooling on rack

DEBBY’S HALLOWEEN PUMPKIN BREAD

Makes 2 rectangular loaves.

3 1/3 cups flour

2 tsp baking soda

1/2 tsp baking powder

1 1/2 tsp salt

2 teaspoons of Spice Island Pumpkin Pie Spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, ¼ teaspoon ginger)

1/3 cup vegetable shortening

2 cups mashed or pureed pumpkin

4 eggs, slightly beaten

2 2/3 cups sugar

2/3 cup milk

1 cup raisins

1 cup chopped nuts (walnuts or pecans)

Preheat oven at 350 degrees F or 175 degrees C.

Grease and flour two 9x5x3-inch loaf pans. Combine the dry ingredients and mix well with a fork.

Put shortening in a mixer and soften on low speed. Add sugar until shortening is light and fluffy. Add eggs one at a time until well mixed. Add half of the flour mixture, then half of the milk and then the rest of the flour and milk until well blended. Lastly add raisins and nuts.

Pour batter evenly in the two loaf pans and bake in oven for about 1 hour until toothpick inserted in center comes out clean. Let stand 5 minutes before turning out onto a wire rack to cool.

These freeze very well and are great with tea or for breakfast.

Enjoy!