Welcome to Middle Tennessee Locally Grown’s Recipe Section. We’d love to have your comments if you try some of our recipes. Our members and growers are encouraged to contribute to this section. We love to share recipes using our farm fresh products!

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Recipes in Season (2)
Dairy (1)
Eggs (1)

Moist Pumpkin Bread

This recipe uses pumpkin which is currently available on this market.

Source: Southern Living Cookbook (Entered by ManagerLinda Reed)
Serves: depends on how thick you slice it


Ingredients
2/3 cup Shortening
2 cups Sugar
4 Eggs      View Available Products
2 cups Cooked & mashed Pumpkin      View Available Products
2/3 cup Water
3-1/3 cups All-purpose Flour
2 tsp Baking Soda
3/4 tsp Salt
1/2 tsp Baking Powder
1 tsp Ground Cinnamon
1 tsp Ground Cloves
2/3 cup Pecans or Walnuts, chopped
2/3 cup Raisins

Step by Step Instructions
  1. Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water.
  2. Combine flour and next five ingredients; add to creamed mixture, mixing well. Fold in pecans and raisins.
  3. Spoon into two greased and floured 9×5×3 inch loaf pans; bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool on wire racks. Yield: 2 loaves.

Comments

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