|Shortening||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Canned pumpkins||16 Ounce|
|Water||2⁄3 Cup (10.67 tbs)|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Coarsely chopped nuts||2⁄3 Cup (10.67 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
Heat oven to 350Â°.
Grease two 9x5x3 inch loaf pans or three 8 1/2X4 1/2X2 1/2 inch loaf pans.
Beat shortening and sugar in large bowl until fluffy.
Stir in eggs, pumpkin and water.
Mix in flour, soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins.
Pour batter into pans.
Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes.
(Can be served immediately.) Wrap and refrigerate.