Grease two 9x5 inch loaf pans. Add hot water to raisins and set aside to cool. In a large bowl, with electric mixer, set a medium high speed, beat together shortening, sugar and molasses until light and fluffy. Set mixer on low speed and beat in eggs and pumpkin. Sift remaining dry ingredients together. Then toss chopped nuts in. Gradually beat flour-nut mixture into creamed mixture. Add raisins and water. Mix until all ingredients are moistened. Pour batter into prepared loaf pans and bake at 350 degrees F for 1-1 1/2 hours or until a pick inserted in center comes out dry. Allow to cool for 10 minutes; then turn out of pan and cool completely on rack before slicing.
By Robin from Washington, IA
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