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From: debs@ccwf.cc.utexas.edu (Deb Summa)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Pumpkin Tea Loaf
Summary: original subject was
Keywords: recipe ovo-lacto
Message-ID: <1990Nov27.042600.26588@mthvax.cs.miami.edu>
Date: 26 Nov 90 17:14:26 GMT
Followup-To: rec.food.veg
Organization: n/a
Lines: 37
Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)


 From "The Best Recipes Ever Collected", slightly modified...

 Pumpkin Tea Loaf
 ----------------

1/2 c shortening (Crisco)
2/3 c brown sugar
1/3 c white sugar
2 eggs
3 T molasses
1 c pumpkin, canned or fresh cooked
1/2 c buttermilk
2 1/4 c flour
1 t salt
1 t baking soda
1 t baking powder
1 1/2 t cinnamon
1/2 t ginger
1/4 t nutmeg
1 t vanilla

Optional: 1 c nuts or raisins, or some of each

Preheat oven, 350 F.

Cream shortening and sugars.  Add eggs, one at a time, beating well.
Add molasses and pumpkin, blend well.

In separate bowl, combine dry ingredients. Add to pumpkin mixture
alternately with buttermilk, blending well after each addition.  Stir
in vanilla, raisins, & nuts.

Pour batter into prepared loaf pan (1 large pan, 2 small pan, or 4
mini-loaf pans). Bake, 350, about 1 hour 20 minutes for a large loaf, 1
hour for small loaves, 50 minutes for mini-loaves (or until toothpick
inserted in center comes out clean). Cool in pans.