cup mini chocolate chips (optional) or 1/2 cup cinnamon baking chips (optional)
Serving Size: 1 (138) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 90 g31 %
Total Fat 10.1 g15 %
Saturated Fat 6 g29 %
Cholesterol 59.3 mg
Sodium 519.5 mg
Dietary Fiber 1.9 g7 %
Sugars 23.5 g93 %
Protein 4.5 g
Move your oven rack so that the top of the loaf will be in the center of the oven.
Heat the oven to 325ºF.
Grease a large loaf pan with with shortening.
Line with parchment if desired.
Cream sugar and butter in a large bowl until light and fluffy.
Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
Beat until smooth.
Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
Start testing after an hour.
Cool 5 minutes on wire rack still in pan.
Then remove from pan and place top side up.
Cool completely before slicing.
Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.