Pumpkin Bread

When I got married the lovely ladies from my parents' (now old) ward in Utah sent me the ward cookbook compiled by the RS for one of the previous marriages in the ward. It was a nice gesture, but when I flipped through it I was forced to admit that there was only one recipe in the whole book that I thought I would ever make.

It was my mother's.

I present to you my mother's pumpkin bread. And after said presenting, I will recycle the rest of the cookbook*. Sorry old ward, but this new little cook doesn't like cream of mushroom soup, Bisquick, or casseroles.

Ingredients:

2/3 C. yellow shortening

2 2/3 C. sugar

4 eggs

1 can (1 lbs.) pumpkin

2/3 C. water

3 1/3 C. all-purpose flour

2 tsp. soda

1 1/s tsp. salt

1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. cloves

1 C. coarsely chopped nuts

Directions:

1. In large bowl, cream shortening and sugar until fluffy. Beat in eggs. Stir in pumpkin and water.

2. Blend flour, soda, salt, baking powder, cinnamon, and cloves. Stir flour mixture into sugar mixture. Stir in nuts.

3. Spoon into two well greased medium loaf pans (8.5" x 4.5") and bake at 350F about 70 minutes, or until a wooden pick inserted in the center comes out clearn.

Mom's note: This is a favorite at Christmas time. We also like it at Thanksgiving as an alternative to pumpkin pie. (My note: We do??? We like anything that isn't pie???)

*-- Will I regret this when I have children?