2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
3 1/3 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts
Spray inside jars with food release spray

Cream together shortening and sugar, beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth, pint jars filling 1/2 full.

Bake at 325 degrees for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth, and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints.

VARIATIONS: Substitute for pumpkin, one of the following: 1 bag whole ground fresh cranberries 1 can whole berry cranberry sauce 1 3/4 c. applesauce plus 1/4 c. pineapple 1 3/4 c. applesauce plus 1/4 c. raisins 2 c. mashed bananas 2 c. apricots 2 c. shredded zucchini 2 c. chopped fresh peaches