Cook the Book – Pumpkin Bread

When I make this for a special afternoon tea, I replace 1/3 cup orange juice with 1/3 cup Grand Marnier.

Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 16-ounce can pumpkin
2/3 cup orange juice (or 1/3 cup orange juice and 1/3 cup Grand Marnier)
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
1 cup currants or raisins (optional)

Preheat the oven to 350°.  Grease 1 loaf pan. Cream the shortening and sugar together. Add the eggs, pumpkin, juice and optional liquor and mix thoroughly. Sift the dry ingredients into the bowl and stir until just mixed. Pour the batter into the loaf pan; bake until the bread springs back when lightly  pressed (about 1 hour).

Makes 1 loaf