Pumpkin Bread*
1 3/4 cups flour
1/8 teaspoon ground clove
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 cup purred pumpkin
1 cup brown sugar, packed
1/3 cup Crisco
2 eggs, slightly beaten
1/3 cup milk
Chopped nuts and raisins optional
Preheat open to 350 degrees; grease and flour the surface of a 9 X 5X3 loaf pan.
Combine and sift together flour, spices, leavening and salt. In a large bowl, with electric mixer beat sugar, shortening and eggs until fluffy. Add dry ingredients in three batches alternately with milk Before adding nuts and raisins, scrape sides of bowl and mix only enough to combine; fold in nuts and raisins if desired. Pour into prepared pan and bake for 50 minutes or until a tooth pick inserted near the center, comes out clean.
Cool in pan on wire rack for 10 minutes, remove from pan and continue to cool on rack.
Best stored overnight before cutting. Makes 18 servings. May be baked in smaller tins. Check for doneness after 25 minutes.