This recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.
A festive harvest treat:
“Pumpkin Nut Bread”
Temperature: 350°F
Time: 1 hour
1 cup shortening
2 3/4 cups sugar
3 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon soda
1/8 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1 #303 can pumpkin (2 cups)
1 teaspoon vanilla
1 cup chopped nuts
- Cream shortening. Add sugar gradually and the eggs. Mix until well blended.
- Sift together the flour, baking powder, nutmeg, soda, salt, allspice and cinnamon. Add to the creamed mixture.
- Add pumpkin and vanilla; mix until well blended.
- Fold nuts and pour into two greased 8½ x 4½ x 2½-inch loaf pans.
- Bake in preheated oven.
Added: I found a typed card with this exact recipe but it also included a Creamy Topping recipe for this loaf, here it is:
Creamy topping
6 tbsp brown sugar
3 tbsp. butter
3 tbsp. milk
Boil together until thick and spread over loaves.