Moist Pumpkin Bread

• 2/3 c. shortening
• 2 2/3 c. sugar
• 4 eggs
• 2 c. cooked pumpkin
• 2/3 c. water
• 3 1/3 c. all-purpose flour
• 1/2 tsp. baking powder
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 2/3 c. pecans or walnuts, ground
• 2/3 c. raisins, plumped

1. Cream shortening.
2. Gradually add sugar, beating well.
3. Add eggs.
4. Mix well.
5. Stir in pumpkin and water.
6. Combine flour, baking powder, soda, salt, cinnamon and cloves.
7. Add to cream mixture, mixing well.
8. Fold in nuts and raisins.
9. Spoon into well-greased and floured 9 x 5 x 3-inch loaf pans.
10. Bake at 350u0b0 for 1 hour and 10 minutes or until bread tests done.
11. Makes 32 servings.
12. Each serving contains 125 calories and 6 grams fat.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577054 (may not work)