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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 20 |
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Moist, sweet and delicious. As an alternative to the glaze, try it warm out of the oven topped with a dollop of whipped cream. Mm mm. Ingredients:
2 cups canned pumpkin |
3 eggs |
2 3/4 cups sugar |
1 cup shortening |
3 1/2 cups flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cloves |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1 teaspoon allspice |
3/4 cup powdered sugar |
2 tablespoons evaporated milk |
Directions:
1. Preheat oven to 350 degrees, grease two loaf pans (medium to large size pans).
2. Sift together flour, salt, baking soda, baking powder, and spices.
3. Cream sugar and shortening, add eggs and beat well. Then mix in pumpkin and lastly dry ingredients.
4. Bake at 350 degrees for 40 minutes. Cover loosely with foil and back an additional 20 minutes, or until knife inserted in center comes out clean.
5. Mix powdered sugar and milk to make a thin glaze, poor over top before fully cool.
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