Pumpkin Bread

Pumpkins are not just for fall. I love this pumpkin bread for breakfast with a little bit of sweet cream butter.

Ingredients

• 2 cups flour, divided
• 1 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1 cup canned pumpkin
• 1/2 cup milk
• 2 eggs
• 1/3 cup shortening

Directions

1. Grease the bottom and sides of a loaf pan; set aside.
2. in a large mixing bowl, combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add pumpkin, milk, eggs and shortening. Beat with an electric mixer on low speed til blended. Add the additional 1 cup flour; beat until blended.
3. Spoon batter into prepared pan and bake in 350 oven for 60 minutes, or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove loaf from pan and cool completely on wire rack. Wrap in plastic wrap and store overnight.

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