2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 c. canned pumpkin
2/3 c. water
1 1/2 tsp. salt
3 1/3 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon (I use more)
1 tsp. ground cloves (I use more)
2/3 c. walnuts (your choice, I don't use any)

Cream 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°F for about 45 minutes. When done, remove one jar at a time, clean sealing edge with paper towel and screw cap on. Heat will vacuum seal jar and the bread will last up to one year.

Makes 8 pint jars.