Pumpkin Bread

This pumpkin bread is absolutely yummy.  It is Betty Crocker's recipe, except I use 2/3 cup canola oil instead of shortening, and I make one loaf plain and the other with 1 cup of raisins or dried cranberries.  Also, for the last 20 minutes of baking time, I place an air-bake cookie sheet directly under the loaf pans.  This allows the middle of the bread to cook completely, while not over-baking the bottoms.  Another tip: After I grease the pans, I line the bottoms with wax paper.  This makes the pans very non-stick.  These delicious pumpkin breads serve up very nicely with butter or whipped cream cheese.  They are a family favorite, and also make great gifts.  Enjoy!

INGREDIENTS

2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can (1 pound) pumpkin
2/3 cup water
3 1/3 cups flour
2 teaspoons soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup coarsely chopped nuts (optional)
2/3 cup raisins

DIRECTIONS

Heat oven to 350.  Grease two 9x5x3 inch loaf pans.  In large bowl, cream shortening and sugar until fluffy.  Pour in eggs pumpkin and water.  Blend in flour, soda, salt, baking powder, cinnamon and cloves.  Stir in nuts and raisins.  Pour into pans.  Bake about 70 minutes or until wooden pick inserted in center comes out clean.