2/3 C. shortening

2 C. sugar

4 eggs

2 cups canned pumpkin

2/3 C. water

3 1/3 C. all purpose flour

2 t. baking soda

3/4 t. salt

1/2 t. baking powder

1 t. cinnamon

1 t. ground cloves

2/3 C. each walnuts and raisins

Cream shortening. Add sugar and beat well. Add eggs then stir in pumpkin and water.

Combine flour with baking soda, salt, baking powder, cinnamon and cloves.

Add to creamed mixture, then fold in nuts and raisins.

Pour batter in two 9 x 5 x 3 greased loaf pans.

Bake at 350° F for 1 hour.

Source: Claremont Inn from “The Main Street of America Cookbook”