Pumpkin-Pecan Tea Loaf

• 2/3 c. shortening
• 2 2/3 c. sugar
• 4 eggs
• 1 (1 lb.) can pumpkin
• 2/3 c. water
• 2 1/2 c. all-purpose flour (unsifted)
• 1 c. whole wheat flour
• 2 tsp. soda
• 1 1/2 tsp. salt
• 1/2 tsp. each: baking powder and ground cardamom
• 1 tsp. each: ground cloves and ground cinnamon
• 1 c. each: raisins and chopped pecans

1. In a large mixing bowl, beat together shortening and sugar until well blended.
2. Beat in eggs.
3. Add pumpkin and water and stir until blended.
4. In another bowl, combine all-purpose flour, whole wheat flour, soda, salt, baking powder, cardamom, cloves and cinnamon; add to pumpkin mixture and stir just until well blended. Stir in raisins and chopped pecans.
5. Pour batter into 2 greased and flour-dusted pans, each about 5 x 9-inches (or in 3 pans each about 3 3/8 x 7 3/8-inches).
6. Bake in a 350u0b0 oven for about 1 hour and 15 minutes (or about 1 hour for the smaller pans), until a wooden pick inserted in the center comes out clean.
7. Let cool in pans 10 minutes; then turn out on a wire rack and cool thoroughly. Makes 2 medium or 3 small loaves.

shortening, sugar, eggs, pumpkin, water, flour, whole wheat flour, soda, salt, baking powder, cinnamon, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656727 (may not work)