Pumpkin Bread - Mrs. Zipps

⅔ c margarine
2⅔ c sugar
4 eggs
1 can pumpkin
⅔ c water
3⅓ c flour
½ tsp baking powder
2 tsp soda
1 ½ tsp salt
1 tsp cinnamon
1 tsp clovers
⅔ c nuts
⅔ c raisins

Cream shortening, sugar and eggs; add in pumpkin and water. Mix flour, baking powder, soda, salt and spice; add to mix. Stir in nuts and raisins. Pour into 3 loaf-pans.

Bake at 350° for 60 minutes.

Serve with butter or cream cheese.

Notes:
The original recipe called for cooking the bread in 1-pound coffee cans. This created a visually appealing round shape. Coffee cans are smaller these days and not made of the same metal so mom recommends loaf pans now.

Contributed by:
Mrs. Zipps