Canned Pumpkin Bread

• 2/3 c. shortening
• 4 eggs
• 2/3 c. water
• 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 tsp. ground cloves
• 2 2/3 c. sugar
• 2 c. pumpkin
• 3 1/3 flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2/3 c. nuts (optional)

1. Cream sugar and shortening.
2. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices.
3. Add to pumpkin mixture.
4. Stir in nuts.
5. Pour into greased wide mouth pint jars filling them half full of batter.
6. Bake at 325u0b0 for about 45 minutes.
7. When done, remove one jar at a time from oven, clean sealing edge and screw on lids firmly tight.
8. The bread may be frozen by allowing it to cool in the jars and then put on lids. Screwing them on tightly and store in freezer.
9. Makes 8 pints.

shortening, eggs, water, baking powder, salt, ground cloves, sugar, pumpkin, flour, baking soda, cinnamon, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=57259 (may not work)