3/4 c. butter or shortening
2 1/2 c. brown sugar, firmly packed
4 eggs
2 c. cooked pumpkin puree
2/3 c. water
3 3/4 c. whole wheat flour
1 tbsp. nutritional yeast
2 tbsp. soy flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 1/4 tsp. cinnamon
1 1/4 tsp. ground cloves
2/3 c. reg. or golden raisins or chopped dates
2/3 c. chopped nuts

Preheat oven to 350 degrees. In a large mixing bowl, cream shortening and sugar thoroughly; add eggs and beat until light. Stir in pumpkin and water. In a separate bowl, stir together the flour, yeast, soy flour, baking powder, soda, salt and spices. Stir dry ingredients into pumpkin mixture. Finally fold in nuts and raisins.

Pour into 3 well-greased 9 x 5 x 3 inch loaf pans or 3 (1 pound) coffee cans. Bake for 1 hour or until done (toothpick inserted in center comes out clean). Let cool 10 minutes before removing from pans to finish cooling on wire racks. Tastes better the second day. Makes 3 loaves.