Pumpkin Bread
Yields: 2 Loafs

2/3 cup shortening
2-2/3 cups sugar
4 eggs
1 can (1 pound) pumpkin
2/3 cup water
3-1/3 cups all-purpose flour*
2 teaspoons soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup coarsely chopped nuts (optional)
2/3 cup raisins

Heat oven to 350°.  Grease and flour 9 x 5 x 3-inch loaf pan or two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans. In large bowl, cream shortening and sugar until fluffy.  Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves.  Stir in nuts and raisins.

Pour into pan(s).  Bake 70 minutes or until wooden pick inserted in center comes out clean.  Remove from pan; cool thoroughly before slicing.

*If using self-rising, omit baking powder and salt.

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