SOURDOUGH PUMPKIN-NUT BREAD

1 cup brown sugar, firmly packed
1/3 cup shortening
1 ½ cups sourdough starter
2 eggs
1 cup canned pumpkin
1/4 cup milk
1 cup all-purpose flour
½ teasp salt
½ teasp ginger
1/4 teasp cloves
1 teasp baking powder
½ teasp baking soda
1 cup chopped nuts.

Cream together brown sugar and shortening until mixture is light and fluffy. Add sourdough starter. Add eggs, one at a time, beating well after each addition. Stir in pumpkin and milk. Sift together dry ingredients and stir into pumpkin mixture. Beat 1 minute with electric or rotary mixer. Stir in nuts. Bake in a greased and floured loaf pan at 350 F (177 C) for 1 hour 15 minutes or until done. Cool 5 minutes before removing from pan. Slice and serve warm with butter or softened cream cheese. Makes 1 loaf.
NOTE: This bread will be very moist.

Sandy