2/3 c. shortening
2 2/3 c. sugar
4 eggs
1 can (16 oz.) pumpkin
2/3 c. water
3 1/3 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. coarsely chopped nuts
2/3 c. raisins

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9 x 5 x 3 inches or 3 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.

Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

If using self-rising flour, omit baking soda, salt and baking powder.

Zucchini Bread: Substitute 3 cups shredded zucchini (about 2 medium) for the pumpkin. Blend in 2 teaspoons vanilla with the cloves. Decrease baking time to 60 to 70 minutes.

NUT BREAD BUTTERS:

Almond Butter: Mix 1/2 cup butter, softened; 1 tablespoon finely chopped almonds and 1/2 teaspoon almond extract.

Date Butter: Mix 1/2 cup butter, softened; and 1/4 cup finely cut-up dates.

Orange Butter: Mix 1/2 cup butter, softened; 1 tablespoon orange juice and 1 teaspoon grated orange peel.