The first of two versions, this one with raisins. The second version is here.
From the box of C.C. from Ceres, California.
Pumpkin Bread
2/3 c. shortening
2-2/3 c. sugar
4 eggs
1 can (16 oz.) pumpkin or 2 c. pumpkin
2/3 c. water
3-1/2 c. self-rising flour
1 tsp. cinnamon
1 tsp. cloves
2/3 c. coarsely chopped nuts
2/3 c. raisins
Heat oven to 350 degrees. Grease two 9 x 5 x 3 inch loaf pans or three 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans. In large bowl, cream sugar and shortening until fluffy. Stir in eggs, pumpkin, and water. Blend in flour, cinnamon, and cloves. Stir in nuts and raisins. Pour into pans; bake about 70 minutes or until wooden toothpick comes out clean.
If you use all-purpose flour, add 2 tsp. soda, 1-1/2 tsp. salt, 1/2 tsp. baking powder.