- 1 cup Libby's solid pack pumpkin
- 2 tbspns shortening
- 3/4 cup sugar
- 2 eggs
- 1 cup shredded bran cereal
- 2-3/4 cups flour
- 2 tspns baking powder
- 1 tspn pumpkin pie spice
- 1/2 tspn salt
- Cinnamon sugar
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add pumpkin and bran cereal, mix well, and let stand for 2 minutes.
Sift flour, baking powder, spice, and salt together. Stir into pumpkin mixture, half at a time. Cover, and chill 1 hour or until the dough is still enough to handle.
On a lightly floured surface, roll out to 1/2-inch thickness. Cut with a 2-1/2-inch doughnut cutter. In a large pan, heat 2 inches of oil to 375 degrees. Fry doughnuts a few at a time until golden brown and thoroughly cooked, about 1 minute on each side.
Drain on paper towel on wire rack. Repeat with trimmings to use all the dough. Dip cooled doughnuts into cinnamon sugar. Yields 18 doughnuts.
More "Lost" Specialty Bread RecipesCoffee Bread Pudding (1979)
Sweet Potato Bread-Cake (1953)
Origin - "The Great Pumpkin Cookbook" by the home economists in Libby's Home Economics & Consumer Service Dep't, 1984)
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