2/3 c. shortening
2 c. sugar
4 eggs
2 c. cooked, mashed pumpkin
3 1/3 c. self-rising flour
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. chopped pecans or walnuts
2/3 c. raisins
2/3 c. water

Cream shortening; gradually add sugar, beating well with electric mixer. Add eggs, one at a time beating well after each. Stir in pumpkin and water. Combine flour and spices; add to creamed mixture and mix well. Fold in pecans and raisins. Spoon into 2 greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely on wire racks.