No . . . it doesn't use that much sugar!!!
1 cup flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/8 teaspoon ginger or cloves
1 cup canned pumpkin (or . . . the fresh stuff)
1/2 cup milk
2 eggs
1/3 cup shortening (or butter)
1 cup flour
1/2 cup raisins
1/2 cup chopped walnuts (I leave these out cause Sam doesn't like walnuts)
Beat together first 8 ingredients. (up to "ginger or cloves"). Add the next four ingredients and beat on low speed until well blended. Then beat on high speed for 2 minutes. Add other cup of flour, beating till blended. Fold in nuts and raisins.
Spoon batter into a greased bread pan and bake at 350 for 60 - 65 minutes. Cool in pan for ten minutes then on a rack.
2 comments:
wonder where jennie got all that sugar from. . . and her's must still be sweet with 2 cups of the stuff. Ever try a splenda sugar blend? I'm using a 2 to 1 ratio in all my baking right now, and I can't tell the difference. Neither can miguel, in fact he doesn't even know I do it.
I love splenda. I've been using it for about 1 year now. It cuts down on my sugar intake is is VERY helpful - sicne most of my friends are diabetic. :)
Niki
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