Preheat oven to 350F. In mixing bowl, cream shortening and
sugars together until fluffy. Beat in the egg, pumpkin and extracts.
Add flour, baking soda, salt and ginger. Stir until well mixed. Stir
in the almonds. Then stir in the vinegar.
Turn into a well-greased and floured 9x5 inch loaf pan. Bake for
60-70 minutes until a wooden pick in the center comes out clean.
Cool on baking rack for 15 minutes. Then turn bread out and cool
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