Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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, baking 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 jars one at a
time; wipe sealing edge with paper towel and screw cap on
tightly. The heat will vacuum seal the jar and the bread will
keep up to 1 year. Makes 8 pints.
