PUMPKIN BREAD

I know my sister Beverly knows how to make Pumpkin Bread. She is a very good cook and a fine wine maker, but I thought I would post this recipe for anyone who may be interested.

Pumpkin Bread

2/3 cup shortening

2 2/3 cups sugar

4 eggs

1 can (1 lb.) pumpkin

2/3 cup water

3 1/2 cups all-purpose flour*

2 teaspoons soda

1 1/2 teaspoons salt

i/2 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon cloves

2/3 cup coarsely chopped nuts

2/3 cup raisins

Heat oven to 350 degrees. Grease two 9x5x3 inch loaf pans or three 8 1/2 x4x2/1 loaf pans.

In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins.

Pour into pans. Bake about 70 minutes or until wooden pic inserted in center comes out clean.

*If using self raising flour omit soda, salt and baking powder. If you don't have canned pumpkin use a a field grown pumpkin boiled down, scrap pulp from the skin and measure. Drain liquid from pulp. Be sure you have 1 lb. thick pulp.

Cloves can be omitted per desire.

I love Pumpkin Bread. IT is good spread with honey, jams , butter or cream cheese. I will eat it anyway I can.

One chicken got out and is roaming about in the yard. She will come home when it gets dark. She reminds me a lot of my one sister(deceased). She was ready to roam and fly the coop at every at every opportunity. She didn't necessarily come home when it got dark, 'though!!

The weather was much more agreeable today, in the 70's. It is supposed to drop down down into the low 60's tonight. I hope it stays nice like this for a few days.

It is time to start thinking about a summer garden. I would like to pull all the peas and plant some potatoes in their place. The Sweet Potato vines are really growing well. I emptied out one potato bucket. I have one potato about the size of a hen's egg and several small ones. I have another bucket, but don't expect much from that one either.

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