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
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground cloves
1 1/2 tsp. salt
2/3 c. nuts

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