Pumpkin Bread

• 2/3 c. shortening
• 2 2/3 c. sugar
• 4 eggs
• 1 can (16 ounces) pumpkin
• 2/3 c. water
• 3 1/3 c. all-purpose flour*
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves

Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2. Mix shortening and sugar in a large bowl. Add eggs, pumpkin, and water. Blend in flour, baking soda, salt, baking powder, cinnamon, and cloves. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes. Cool on cooling racks for 10 minutes. After ten minutes, take a table knife and loosen all sides of loaves from pans; remove from pans and allow to finish cooling on cooling racks. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

*If using self-rising flour, omit baking soda, salt, and baking powder.