Canned Pumpkin Bread - cooking recipe

Ingredients

2/3 c. shortening
4 eggs
2/3 c. water
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cloves
2 2/3 c. sugar
2 c. pumpkin
3 1/3 flour
2 tsp. baking soda
2 tsp. cinnamon
2/3 c. nuts (optional)

Preparation

Cream sugar and shortening.
Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices.
Add to pumpkin mixture.
Stir in nuts.
Pour into greased wide mouth pint jars filling them half full of batter.
Bake at 325\u00b0 for about 45 minutes.
When done, remove one jar at a time from oven, clean sealing edge and screw on lids firmly tight.
The bread may be frozen by allowing it to cool in the jars and then put on lids. Screwing them on tightly and store in freezer.
Makes 8 pints.