Created on October 22nd, 2002
Preheat oven to 325 degrees. Grease (I use pam) 1/2 pint wide mouth jars. In large mixing bowl, cream shortening and the sugar together, adding the sugar slowly. Beat in the eggs, pumpkin, and water. Set aside.
In another mixing bowl, mix the flour, baking powder, salt, cloves, allspice, cinnamon, and baking soda. Add the flour mixture to the pumpkin mixture and stir well. Stir in the nuts.
Spoon batter into greased 1/2 pint wide mouth jars, filling them half full. Place the jars on a baking sheet. Bake for 25-30 minutes. The bread will rise and pull away from the side of the jar. You can test the center with a toothpick.
While still warm, place a circle of waxed paper on top of each loaf and place the lid on the jar. Do not store for a long period of time. These make great gifts. When ready to serve, slide the bread out and slice.
Makes: 16 1/2 pint jars or 8-pint jars or 3 loaves
Baking time: 35-40 min for pint jars/45min –1 hour for loaf pans.