Pumpkin Nut Bread

On Thursday night, well more like in the wee hours of Friday, I made a pumpkin roll that I found on Monica's site Lick the Bowl Good. It was the first jelly-type roll cake I have made. My first attempt had it's ups and downs, but it was good. I will probably put that post up tomorrow. However, I had left over pumpkin puree from the roll, so I also made a loaf of pumpkin nut bread. The natives were on a feeding frenzy. I literally walked to the table and they pounced: what is it? Do we need forks? Who has some plates? Get a knife for the butter. I had it sliced into 12 pieces-8 were gone in the first 5 minutes. This one is a winner folks.

Pumpkin Nut Bread (from Better Homes and Gardens cookbook)

2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. cloves (I used nutmeg)
1 cup brown sugar
1/3 cup shortening
2 eggs
1 cup pumpkin puree or canned pumpkin (not pie mix one)
1/4 cup milk
1/2 cup walnuts, chopped
1/2 cup raisins-I didn't use as no one in my house likes them

In large mixing bowl, combine flour, baking powder, salt, ginger, baking soda and cloves. Set aside. In another large bowl, combine and beat brown sugar and shortening until well combined. Add pumpkin and milk and mix well. Add flour mixture to sugar-pumpkin mixture, mixing well. Stir in nuts (and raisins if using). Pour into a greased loaf pan. Bake at 350 degrees F for 55 to 60 minutes and a wooden pick comes out clean. Cool in pan for 10 minutes and then turn out onto wire rack to completely cool.

I wrapped my loaf in foil and stored in fridge for 2 days.

They were begging for more.