Moist Pumpkin Bread

• 2/3 c. shortening
• 2 2/3 c. sugar
• 4 eggs
• 1 (16 oz.) can pumpkin
• 2/3 c. water
• 3 1/3 c. all-purpose flour
• 1/2 tsp. baking powder
• 2 tsp. soda
• 1 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 2/3 c. chopped pecans or black walnuts
• 2/3 c. chopped dates

1. Cream shortening; gradually add sugar, beating well. Add eggs; mix well.
2. Stir in pumpkin and water.
3. Combine flour, baking powder, soda, salt, cinnamon and cloves; add to creamed mixture, mixing well.
4. Fold in nuts and dates.
5. Spoon into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.
6. Bake at 350u0b0 for 1 hour and 10 minutes or until bread tests done.
7. Yields 2 loaves.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518116 (may not work)