The Most Moist Pumpkin Bread Ever - cooking recipe

Ingredients

2/3 cup shortening
2 cups sugar
4 eggs
2 cups cooked mashed pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2/3 cup pecans (optional) or 2/3 cup walnuts, chopped (optional)
2/3 cup raisins (optional)

Preparation

Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and water,.
Compbine flour, and next 5 ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins, if using. Spoon into 2 greased and floured 9 x 5 x 3 inch loafpans; bake at 350F for 1 hour or until wooden pick inserted in center comes out clean. cool in pans 10 minutes; remove from pans, and cool on wire racks.