Pumpkin Bread

Recipe courtesy of Shirley Pollard of Kenly.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 16 oz. can of pumpkin
2/3 cup water
3 1/2 cups self-rising flour*
1 tsp cinnamon
1 tsp cloves
2 coarsely chopped nuts
2/3 cup raisins

Heat oven to 350 degrees. Grease two 9 x 5 x 3-inch loaf pans. Combine shortening and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake about 70 minutes or until done.

*If you aren't using self-rising flour, add 2 tsp. baking soda, 1 1/2 tsp. salt and 1 1/2 tsp. baking powder.

Yield: 8