This is wonderful for autumn breakfasts and can be made into muffins, too!
- 2/3 c. shortening
- 2 2/3 c. sugar
- 4 eggs
- 1 (1lb.) can pumpkin
- 2/3 c. water
- 3 1/3 c. all-purpose flour
- 2 tsp. baking soda
- 1 ½ tsp. salt
- ½ tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. cloves
- 2/3 c. coarsely chopped nuts
- 2/3 c. raisins (optional)
Heat oven to 350*
Grease two 9 x 5 x 3-inch loaf pans or three 8 ½ x 4 1/2 x 2 1/2-inch loaf pans.
In large bowl, cream shortening and sugar until fluffy. Stir in eggs, pumpkin and water.
Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins.
Pour into pans. Bake about 70 minutes or until wooden pick inserted in center comes our clean.
Marilyn is wife to Rick, Mom to 14 children, Nana to 22 grandchildren (and counting!) and homeschooler for 37 years. She and her husband own Character Concepts which they started for the purpose of helping others raise children with a strong, godly character and Biblical worldview.They have developed character curriculumfrom preschool through high school, based on what they found worked whenteaching their own 14 children over the years. Her passion is to help young moms raise kids of character and enjoy the journey!
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