2/3 c shortening
2 2/3 c sugar
4 eggs
1 can (16 oz) pumpkin
2/3 c water
3 1/3 c all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
2/3 c coarsely chopped nuts)
2/3 c raisins

Method:

Heat oven to 350. Grease bottoms of either 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 8 1/2x4 1/2x2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing.

To store, wrap and refrigerate no longer than 10 days.

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