Pumpkin Bread

Pumpkin Bread: Submitted by: Vickie | Date Added: 10 Aug 2016 Ingredients:

2/3 c shortening (I use Crisco)
2 2/3 c sugar
4 eggs
1 can pumpkin (16 oz)
2/3 c water
3 1/3 c all purpose flour
1/2 t baking powder
1 t cinnamon
1 t cloves
2/3 c chopped nuts
2/3 c raisins

Cooking Instructions:

1. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans 8.5x4.5x2.5.
2. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water.
3. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
4. Stir in nuts and raisins.
5. Pour into pans.
6. Bake 1 hour, 10 minutes until toothpick comes out clean. Cool slightly.
7. Loosen sides from pan and remove bread.
8. Cool completely on cooling rack before slicing.
9. Can be stored in the refrigerator up to 10 days.

(Cook's note: This is my go-to recipe for pumpkin bread from my h.s. Betty Crocker's Cookbook! If you're using self-rising flour, Omit baking soda, salt & baking powder!)