2/3 c. shortening

2 2/3 c. sugar

4 eggs

2 c. canned pumpkin

2/3 c. water

3 1/3 c. flour

1/2 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves

1 1/2 tsp. salt

2/3 c. nuts

Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints.