2/3 c. shortening
2 c. sugar
4 eggs
2 c. (16 oz. can) mashed pumpkin
2/3 c. water
3 1/2 c. all purpose flour
2 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2/3 c. pecans or walnuts, chopped
2/3 c. raisins

Cream shortening, add sugar gradually, beating well at medium speed. Add eggs one at a time, beating after each addition. Stir in pumpkin and water. Combine flour and next five ingredients, add to creamed mixture, mixing well. Fold in pecans and raisins. Spoon into 2 greased and floured 9 x 5 x 3 inch loaf pans, bake at 350 degrees for 1 hour or until wooden pick inserted into center comes out clean. Cool in pans for 10 minutes remove and cool in wire racks.