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Name: Fall Pumpkin Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 3 cups flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 teaspoon baking soda; 1/2 teaspoon ground ginger; 3/4 cup light brown sugar packed; 3/4 cup sugar; 1/2 cup shortening; 2 large Eggs; 1 16 oz can solid pack pumpkin; 1 cup pitted prunes I used raisins; 1 cup walnuts chopped

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INGREDIENTS

3 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup light brown sugar ; packed
3/4 cup sugar
1/2 cup shortening
2 large Eggs
1 16 oz can solid pack pumpkin
1 cup pitted prunes ; I used raisins
1 cup walnuts ; chopped

Servings

INSTRUCTIONS

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.

Fixed 11/9/2012

I used 2 loaf pans. Worked well. Good, but Scott said it needed more pumpkin taste.

NOTES

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Fall Pumpkin Bread

3 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup light brown sugar packed
3/4 cup sugar
1/2 cup shortening
2 large Eggs
1 16 oz can solid pack pumpkin
1 cup pitted prunes I used raisins
1 cup walnuts chopped

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.

Fixed 11/9/2012

I used 2 loaf pans.  Worked well.  Good, but Scott said it needed more pumpkin taste.

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 12 Servings

Calories: 518
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 518

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