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| FALL PUMPKIN BREAD | |
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3 c. all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground ginger 3/4 c. packed light brown sugar 3/4 c. sugar 1/2 c. shortening 2 lg. eggs 1 (16 oz.) can solid pack pumpkin (not pumpkin pie mix) 1 c. pitted prunes, chopped 1 (4 oz.) can walnuts (1 c.), chopped Add all ingredients and mix well. Bake in 350 degree oven for 1 hour or until bread pulls away from sides of pan. A toothpick inserted into center of bread should come out clean. | |
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recipe reviews #158463
Judy Oleary (Maine) says:
This recipe does not explain what size pan and how to treat the pan. I used butternut squash mashed and baked it in a greased loaf pan. I tested with a toothpick that came out clean but it fell and was doughy in the center. It tastes great but I recommend you bake it in two 9x5 loaf pans. Make sure the pick is in the center.
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