Tennessee pumpkin bread
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Tennessee pumpkin bread
  Tennessee    Pumpkin    Bread  
Last updated 6/12/2012 1:26:22 AM. Recipe ID 60739. Report a problem with this recipe.
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      Title: Tennessee pumpkin bread
 Categories: Breads, Tried
      Yield: 1 Loaf
  1 2/3 c  Sifted regular flour
    1/4 ts Baking powder
      1 ts Baking soda
    3/4 ts Salt
    1/2 ts Cinnamon
    1/2 ts Nutmeg
    1/3 c  Shortening
  1 1/3 c  Sugar
    1/2 ts Vanilla
      3    Eggs
      1 c  Canned mashed Pumpkin
    1/3 c  Water
    1/2 c  Chopped walnuts or pecans
  Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated
  one and do not grease.
  On wax paper sift together the flour, baking powder, baking soda,
  salt, cinnamon and nutmeg.
  In a medium mixing bowl , cream shortening, sugar and vanilla. Add
  eggs, one at a time, beating thoroughly after each addition. Stir in
  Stir in dry ingredients in 4 additions, alternately with water until
  just smooth; do not overbeat. Fold in nuts, Turn batter into prepared
  Bake in a preheated 350 degree oven until a cake tester inserted in
  center comes out clean, 45 to 55 minutes.
  Turn out on a wire rack, turn right side up; cool. Store in a tightly
  covered tin box. Loaf will keep nicely for several days. or wrap
  tightly and store in refrigerator; bring to room temperature before
  From the Greenville Record Argus Newspaper, Greenville, PA.
  Typed in by Bobbie Beers

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Recipe ID 60739 (Apr 03, 2005)

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