1/4 cup shortening
1 1/3 cup sugar
1/2 teaspoon vanilla
1 cup mashed cooked or canned pumpkin (or any winter squash) (1 can = 1 1/2 cups
= 15 oz.)
1 2/3 cup flour
1/2 teaspoon baking power
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon ginger
1/3 cup water
1/2 cup chopped walnuts or pecans
1/4 cup flake coconut (optional)
In a large mixing bowl, cream shortening, sugar and vanilla. Add eggs
one-at-a-time, beating until smooth. Stir in pumpkin.
Sift together flour, baking power, baking soda, salt, cinnamon, nutmeg,
allspice, cloves, and ginger.
Stir dry mixture into pumpkin mixture in four parts, alternating with water. Do
not overbeat. Fold in nuts.
Pour into a greased 9x5x3-inch loaf pan. Bake in a preheated 350° oven for 45 -
Garnish with toasted coconut and nuts, if desired.
Makes 1 loaf