CAROL P. - PUMPKIN BREAD RECIPE

[Guest guest]

PUMPKIN BREAD

2/3 Cup Shortening

2 2/3 Cups Sugar

2/3 Cup Water (Added Last)

1 Teaspoon Cinnamon

1 Teaspoon Cloves

1 Teaspoon Nutmeg

2 Teaspoon Vanilla

16 oz. Can Pumpkin (Unseasoned)

4 Eggs

2/3 Cup Walnuts (Optional)

2/3 Cup Raisins

3 1/2 Cups Flour

1 1/2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

1 1/2 Teaspoons Salt

Mix all dry ingredients. Cream: Shortening, Sugar,

Vanilla, Eggs and Pumpkin. Add to dry ingredients. Add Water last. Bake in

four one pound coffee cans which are greased and floured. Bake at 350

degrees for one hour. Cool on Rack. Tip over gently and remove from cans.