1/2 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 teaspoons salt
2 2/3 cup sugar
2 cups canned pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon ground cloves
2/3 cup nuts
Cream shortening and sugar;
beat in eggs, pumpkin, and water.
Sift together flour, baking powder, soda, salt, and spices.
Add to pumpkin mixture. Stir in nuts.
Pour mixture into greased wide mouthed pint jars.
Fill 1/2 full. Bake at 325 for 45 minutes.
When done, remove 1 jar at a time, wipe sealing edge
with paper towl or cloth, and screw cap on tightly.
The heat will vacuum seal the jar
and the bread will keep up to 1 year. Makes 8 pints.
Variations - Substitute for pumpkin any 1 of the following:
2 c. shredded apples or carrots
1 can whole berry cranberry sauce
2 c. apricots
2 c. fresh peaches chopped
1 bag whole cranberries, ground
1 3/4 cup applesauce plus 1/4 c. pineapple
2 c. bananas, mashed
2 c. zucchini, shredded