Ingredients

The following ingredients have 10 Servings
  • 1 cup white granulated sugar
  • 1/3 cup vegetable shortening (* I use Crisco)
  • 2 eggs
  • 1 cup pumpkin purée (fresh or canned) (*Do NOT use pumpkin pie filling)
  • 1 2/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/3 cup water
  • 1/2 cup chopped walnuts

Instruction

  • Preheat oven to 350 degrees F/175 degrees C then spray a 9X5 loaf pan with non-stick cooking spray. Beat sugar and shortening until fluffy. Beat in eggs, one at a time. Stir in pumpkin.
  • In a separate bowl, sift together flour, baking powder, cloves, baking soda, cinnamon and salt.
  • Add dry ingredients alternately with the water to the batter.
  • Repeat.
  • Stir in walnuts.
  • Pour batter into greased loaf pan and bake for 50-60 minutes or until cake tester or toothpick comes out clean.
  • Cool loaf for 5 minutes, then remove from pan and cool on cooling rack. Sprinkle on nuts as garnish, if desired.