Pumpkin Bread
2/3 cup, Crisco (or other solid vegetable shortening) - melted plus additional to grease pans
2 2/3 cups sugar
4 eggs
16 ounces canned (or fresh baked-pureed) pumpkin
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground cloves
nutmeg to taste
2/3 cup coarsely-chopped walnuts
2/3 cup raisins
Preheat oven to 350°. Grease 3 large or 6 small (mini size) loaf pans with solid vegetable shortening, such as Crisco. Combine first 5 ingredients (the wet ingredients). In a separate bowl, combine remaining (dry) ingredients, except for the nuts and raisins. Add the dry mixture to the wet mixture, stirring to blend, then stir in walnuts and raisins.
Divide the batter among the loaf pans (they’ll each be about 2/3 full). Bake loaves in 350° oven (on center rack) for 40 minutes to 1 hour, depending on loaf size. Loaves are done when a toothpick or cake tester, inserted near the center of each loaf, comes out clean. Cool completely before slicing.
Source: Melinda Lee at Bristolfarms.com
Submitted by sooz
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