2/3 c. shortening
4 eggs
2/3 c. water
1/2 tsp. baking powder
1 tsp. cinnamon
1 1/2 tsp. salt
2 2/3 c. sugar
2 c. canned pumpkin
3 1/3 c. flour
2 tsp. baking soda
1 tsp. ground cloves
2/3 c. chopped nuts

Cream shortening and sugar, beat in the eggs, pumpkin, and water. Sift together the flour, baking powder, soda, salt and spices. Add to the pumpkin mixture, stir in the 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 a paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to a year. Makes 8 pints.