Pumpkin Bread - cooking recipe

Ingredients

2/3 c. hot water or 1/3 c. sherry
2/3 c. seedless raisins
2/3 c. shortening
2 c. granulated sugar
2/3 c. molasses
4 eggs, slightly beaten
2 c. canned mashed pumpkin
3 1/3 c. unsifted flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1 c. chopped pecans

Preparation

Preheat oven to 350\u00b0.
Grease two 9 x 5 x 3-inch loaf pans. Add hot water (or sherry) to raisins and set aside to cool.
In large bowl, with electric mixer set to medium-high, beat together shortening, sugar and molasses until light and fluffy.
Set mixer at low speed and beat in eggs and pumpkin.
Sift remaining dry ingredients together.
Toss chopped nuts in flour mixture. Gradually beat flour-nut mixture into creamed mixture.
Add raisins and water (or sherry).
Mix until all dry ingredients are moistened.
Pour batter into prepared pans and bake for 1 to 1 1/4 hours or until pick inserted in center comes out clean.
Allow to cool on racks before slicing.
Makes 2 loaves.