Recipe

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• 2 2/3 cups sugar
• 2/3 cup shortening
• 1 (16 oz) can pumpkin puree
• 2/3 cup water
• 4 eggs
• 3 1/3 cups all-purpose flour
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp ground cloves
• 1 tsp vanilla
• 1/2 tsp baking powder
• 2/3 cup chopped nuts (optional)

• 1 Heat oven to 350°F.
• 2 Grease the bottom only of loaf pans (two pans if using 9 inch, three if using 8 or 8.5 inch).
• 3 In a large mixing bowl, combine sugar and shortening.
• 4 Stir in eggs, water and pumpkin.
• 5 Mix in remaining ingredients thoroughly, except nuts.
• 6 Stir in nuts (if desired) and pour into pans.
• 7 Bake for 70 to 80 minutes; until a wooden toothpick inserted into the center of the loaves comes out clean.
• 8 Cool for 5 minutes.
• 9 Loosen the sides of loaves from pans, remove from pans to finish cooling.
• 10 Cool completely prior to cutting.
• 11 Great served toasted with butter, with cream cheese frosting, whipping cream with rum as dessert, or just plain!
• 12 Enjoy! ;).