Preheat oven to 350. Grease 9x5 inch loaf pan. In medium bowl, with spoon, mix first six ingredients. In large bowl, with mixer at medium speed, beat brown sugar, sugar, shortening, eggs, and pumpkin until blended; with spoon, stir in flour mixture just until flour is moistened. Stir in prunes and 1/2 cup walnuts. Spoon batter evenly into pan. Top with remaining nuts. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. If top of loaf browns too quickly, loosely cover with foil during last 30 minutes of baking time. Cool bread in pan on wire rack 10 minutes; remove from pan; finish cooling on wire rack.
I used 2 loaf pans. Worked well. Good, but Scott said it needed more pumpkin taste.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 264 (51%)|
|Amt Per Serving||% DV|
|Total Fat 29.3g||39 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 132.7mg||41 %|
|Sodium 3671.9mg||127 %|
|Potassium 225.5mg||6 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 61.7g|
|Protein 5.7g||8 %|
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Calories per serving: 518
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