Pumpkin Raisin Nut Bread

Author

Unknown

---

Recipe

Measurements	Ingredients
$\frac{2}{3}$ Cup	Dark Brown Sugar
$\frac{1}{3}$ Cup	Soft Shortening
Two	Eggs
Three Tablespoons	Buttermilk
One Cup	Canned Pumpkin
Two Cups	Sifted Flour
One Teaspoon	Baking Powder
$\frac{1}{2}$ Teaspoon	Baking Soda
$\frac{1}{2}$ Teaspoon	Salt
One Teaspoon	Cinnamon
$\frac{1}{2}$ Teaspoon	Nutmeg
$\frac{1}{2}$ Cup	Chopped Nuts
$\frac{1}{2}$ Cup	Raisins

---

Instructions

1. In a large bowl, mix together $\frac{2}{3}$ cup of dark brown sugar, $\frac{1}{3}$ cup of soft shortening, and two eggs thoroughly.
2. Stir in three tablespoons of buttermilk and one cup of canned pumpkin; stir well.
3. In a separate bowl, sift all together: two cups of sifted flour, one teaspoon of baking powder, $\frac{1}{2}$ teaspoon of soda, $\frac{1}{2}$ teaspoon of salt, one teaspoon of cinnamon, and $\frac{1}{2}$ teaspoon of nutmeg.
4. Fold the dry ingredients into the wet pumpkin mixture, mixing just until well moistened.
5. Fold in $\frac{1}{2}$ cup of chopped nuts and $\frac{1}{2}$ cup of raisins.
6. Pour the batter into a well-greased 9x5x3 inch loaf pan. (The card notes it may also be baked in 2 or 3 smaller pans, adjusting the baking time accordingly).
7. Let the batter stand in the pan for 20 minutes before baking.
8. Preheat oven to 350°F.
9. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center tests done.
10. Serve warm or cold.

---