Pumpkin Bread

Bright and early this morning, before the day got hot, I made some pumpkin bread with yesterday's white pumpkin. Sweet breads make a great breakfast.

The recipe I like best comes from a 1981 printing of Betty Crocker's Cookbook.

2/3 cup shortening (I used margarine)
2 2/3 cup sugar
4 eggs
1 (16 oz.) can pumpkin (I used 2 cups fresh pumpkin)
2/3 cup water (I used fresh pumpkin juice)
3 1/3 cups white flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves (I usually omit this)
2/3 cup chopped nuts (I used pecans)
2/3 cup raisins

Mix wet ingredients in one bowl and dry in another; blend together. Bake in greased loaf pans or muffin tins at 350-degrees until cooked. (This is a very condenced version of mixing and blending but I didn't feel like typing out all the directions listed in the original recipe).