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Moist Pumpkin Bread

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Try this rich, moist pumpkin bread with bits of dried fruit, pecans and a medley of sweet spices!

Ingredients:

2/3 cup shortening

3 cups sugar

1 can (15 ounces) pumpkin

4 eggs

1 cup sour cream

3-1/3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1-1/2 teaspoons Ground Cinnamon

1-1/2 teaspoons Ground Cloves

3/4 teaspoon Ground Ginger

1/4 teaspoon Ground Cardamom

1/4 teaspoon ground mace

1/4 tablespoons Ground Nutmeg

1-1/2 teaspoons Lemon Peel

1 package (6 ounces) dried apricot OR peaches, chopped

1 cup chopped pecans

 

Directions:

Makes: two loaves
Prep Time: 20 minutes
Bake Time: 65 to 75 minutes

Preheat oven to 350ºF.

Beat shortening and sugar until fluffy, using an electric mixer. Add pumpkin, eggs and sour cream; beat well. Add flour, baking soda, salt, spices and lemon peel; mix just until blended. Fold in dried fruit and pecans.

Grease and flour two 9 x 5-inch bread pans; divide batter evenly between the pans. Bake for 65 to 75 minutes, or until toothpick inserted in center of loaf comes out clean. Remove from oven; cool 10 minutes in pan. Remove from pan and cool completely on wire racks.

 

Source: Photo and recipe courtesy © 2008 ACH Foods. All Rights Reserved.

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