1/4 c. graham cracker crumbs
1 1/3 c. all-purpose flour
1 1/3 c. sugar
1 c. pumpkin (1/2 of 16 oz.
1/3 c. water
1/3 c. shortening
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. baking powder
1/3 c. coarsely chopped nuts
1/3 c. raisins
Generously grease 9 cup ring dish; coat with graham
cracker crumbs. Mix remaining ingredients except nuts and
raisins; beat until smooth. Stir in nuts and raisins. Pour
into ring dish. Elevate ring dish on inverted dinner plate in
Cover with waxed paper and microwave on Medium-high
(70%) 6 minutes; rotate ring dish 1/2 turn. Microwave until
top of bread is dry and springs back when touched lightly, 6 to
8 minutes longer.
Let cool 10 minutes on heatproof surface (do not use
rack). Invert on dish and let cool completely before slicing.
To store, wrap and refrigerate no longer than 10 days.
Zucchini Bread: Substitute 1 1/2 cups shredded zucchini
(about 1 medium) for the pumpkin. Add 1 teaspoon vanilla;
decrease cloves to 1/4 teaspoon.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.