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Beckwood Pond Inn
Preheat the oven to 350 degrees. Grease and flour two 9 x 4-inch loaf pans. In a bowl with an electric mixer, cream the shortening with the sugar until light. Beat in the eggs one at a time and beat until fluffy. Beat in pumpkin puree, buttermilk, and bourbon just until smooth.
Into separate bowl, sift the dry ingredients. Add the dry ingredients to the pumpkin mixture a little at a time until just combined. Fold in the pecans. Divide the batter between loaf pans, smoothing the tops. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes, invert onto racks, and cool completely.
Ask your host about Cooking Inn Style: A Collection of Country Inn Recipes from England, Ireland, Wales and New England by Beckwood Pond Innkeeper Helene Leichter-Saxby.
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