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Pumpkin Bread Print Email


1 2/3 cup all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp fresh grated cinnamon
1/2 tsp fresh grated nutmeg
pinch of ground cloves
1/3 cup vegetable shortening
1 1/2 cup sugar
3/4 tsp pure vanilla extract
2 eggs
1 cup canned pumpkin
1/3-cup milk
1/2 cup dried berries (cranberries, cherries, blueberries - whatever)
1/2 cup whole pecans

Preheat oven to 350 and grease a loaf pan or pie plate. In a large mixing bowl, stir together the flour, baking powder, soda, salt & spices and set aside.

In a stand mixer with a paddle attachment (or in separate bowl using a hand-held mixer or whisk), cream shortening, sugar, and vanilla together. Beat in eggs, one at a time, then beat in pumpkin. Work in the dry ingredients half at a time, alternating with milk, beating just until smooth. DO NOT over beat. Fold in dried berries and pecans.

Put batter in pan. Bake in preheated oven at 350 for 50-60 minutes, or until loaf pulls away from the side of the pan and an inserted toothpick comes out clean.

Cool on stovetop, and when its warm enough to handle, turn out onto a plate, slice and serve. If storing, cool completely on a rack before wrapping and refrigerating or freezing. Slice and serve w/ butter, Devon Cream, or sweetened Creme Fraiche. Serves 8. Chef Mick Rosacci, Tony's Meats and Specialty Foods.
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