Posted November 24, 2010 by Brenda. Filed under
- 2/3 cup shortening
- 1 cup brown sugar
- 1 cup white sugar
- 4 eggs
- 1 can (16 oz) pumpkin
- 2/3 cup water
- 3 1/3 cups flour
- 1 tablespoon cocoa
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 apple, peeled and chopped
- 2/3 cup chopped pecans
- 2/3 cup craisins
- Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
- Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
- Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.