Pumpkin Tea Loaf

From: debs@ccwf.cc.utexas.edu (Deb Summa)

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.