Pumpkin Bread

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (16 ounces) pumpkin of 2 cups
cooked pumpkin (below)
2/3 water
3 1/3 cups all-purpose flour*
2 teaspons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon grund cinnamon
1 teaspoon ground cloves
2/3 coarsely chopped nuts
2/3 cup raisins (optional)

Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 9 X 5 X 3 inches, or 3 loaf pans, 8 1/2 X 4 1/2 X 2 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 (if using). 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.

*If using self-rising flour, omit baking soda, salt and baking powder.

MAKES:

• 2 loaves 9 X 5 X 3 inches or
  
• 3 loaves 8 1/2 X 4 1/2 X 2 1/2 inches
  

How to cook a pumpkin

To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up (or cut side down), and bake it in a 325 degree F oven for 1 hour or more, depending on size, until it is tender and begins to fall apart. Scrape the pulp from the shell and put it through a ricer or strainer or blender or food processor until smooth.

Here is another recipe on how to make Pumpkin Puree.