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

Generously grease 9-cup ring dish; coat with graham cracker crumbs. Mix remaining ingredient except nuts and raisins; beat until smooth. Stir in nuts and raisins. Pour into ring dish. Elevate ring dish on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 6 minutes; rotating ring dish 1/2 turn. Microwave until top of bread is dry and springs back when touched lightly 6 to 8 minutes longer. Let cook 10 minutes on heatproof surface (do not use rack). Invert on dish and let cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

ZUCCHINI BREAD: Substitute 1 1/2 cups shredded zucchini (about 1 medium) for the pumpkin. Add 1 teaspoon vanilla, decrease cloves to 1/4 teaspoon. Makes 1 bread ring.