3 1/3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2/3 c. vegetable shortening
2 c. (1 can) pumpkin
4 eggs, slightly beaten
2 2/3 c. sugar
2/3 c. milk
1 (15 1/2 oz.) jar fig preserves (optional)
1 c. chopped pecans or walnuts

Heat oven to 350 degrees. Grease and flour two 9 x 5 x 3 inch loaf pans. Combine flour, soda, baking powder, salt, cinnamon, nutmeg and cloves. Whisk together until thoroughly blended. In another large bowl, combine shortening, pumpkin, eggs, sugar, milk, fig preserves and nuts. Beat to blend. Add dry ingredients to pumpkin mixture and stir just until no flour lumps remain. Any shortening bits will melt in baking.

Divide batter equally between prepared pans. Bake 1 hour or until a toothpick inserted comes out clean. Cool in pans 5 minutes. Remove to rack and cool completely.