Quick Pumpkin Bread
1+3/4 cups (450 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) ground allspice
1/4 tsp (1 ml) ground cloves
1+1/2 cups (375 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) cooked or canned pumpkin
1/3 cup (80 ml) milk
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped pecans, walnuts, or nut of your choice
Sift the flour, baking powder, soda, salt, and spices together. In a
large bowl beat together the sugar, shortening, and eggs until light
and fluffy. Beat in the pumpkin and 1/3 of the flour mixture. Beat
in 1/2 the milk, then repeat with another 1/3 of the flour mixture,
followed by the remaining milk, and then the remaining 1/3 of the
flour mixture. Add the vanilla and nuts and beat just until
thoroughly mixed. Pour into a greased 9x5 inch (22x12 cm) loaf pan
and bake at 350F (180C) about 1 hour, until the loaf has separated
from the sides of the pan. Makes one loaf.