The Most Moist Pumpkin Bread Ever

• 2/3 cup shortening
• 2 cups sugar
• 4 eggs
• 2 cups cooked mashed pumpkin
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2/3 cup pecans (optional) or 2/3 cup walnuts, chopped (optional)
• 2/3 cup raisins (optional)

1. Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
2. Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.

shortening, sugar, eggs, pumpkin, water, flour, baking soda, salt, baking powder, cinnamon, ground cloves, ground ginger, pecans, raisins

Taken from www.food.com/recipe/the-most-moist-pumpkin-bread-ever-175437 (may not work)