2 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmet
1/8 teaspoon ground ginger OR ground cloves (I used cloves)
1 cup canned (or pureed real) pumpkin
1/2 cup milk
1/3 cup shortening (I used Butter Flavor Crisco)
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350 degrees.
In a large mixing bowl, combine 1 cup of the flour, the brown sugar, baking powder, dinnamon, salt, baking soda, nutmeg, and ginger or cloves. Add pumpkin, milk, eggs, and shortening. (I put the wet ingredients in a separate bowl, beat with an electric mixer on low speed. Then I added the dry ingredients and mixed a two more minutes.) Add remaining cup of flour, beat well. Stir in nuts and raisins, if desired.
Pour batter into a greased 9x5x3-inch loaf pan, or 3 mini pans. Bake at 350 degrees for 60-65 minutes, or till a toothpick near the center comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 large loaf or 3 mini loaves (18 servings). I make this every Thanksgiving.