1/2 c. butter, softened, or Crisco shortening
1 1/4 c. granulated sugar
2 eggs, well beaten (put in sm. bowl)
2 1/4 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
3/4 c. evaporated whole Pet milk
1 c. canned pumpkin or 1 1/4 c. fresh mashed, cooked pumpkin

Preheat moderate oven to 350 degrees. Lightly grease and flour 2 large loaf pans.

Beat butter until very fluffy. Gradually add sugar to the butter; blend in the beaten eggs.

In a separate bowl, sift all dry ingredients together. Then add to the creamed mixture.

In another bowl, mix pumpkin and milk together. Add last the pumpkin and milk mixture to the rest of the ingredients. Mix well. Pour the batter into the pans. Bake for 30 minutes. Turn out onto wire rack to cool. Once cooled, may dust tops with sifted powdered sugar. Makes 2 large loaves.

NOTE: Makes a great breakfast snack with coffee or hot tea.