From the Kitchen of Tom Rakszawski
2/3 c. shortening
2 2/3 c. sugar
4 eggs
16 oz. canned or fresh pumpkin
2/3 c. water
3 1/3 c. all purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 c. coarsely chopped nuts (Optional)
2/3 c. raisins (Optional)
Heat oven to 350�. Grease bottoms only of 2 loaf pans 9 x 5 x 3 inches (or 3 smaller size pans). Mix shortening and sugar in mixing bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour batter into loaf pans. Bake until wooden toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool slightly. Loosen sides of loaves from pans with knife. Remove from pans. Cool completely before slicing.
Recipe Note: Several years ago, Tom & Linda had a large pumpkin left over from Halloween. They did not want to just throw it out, but did not know what to do with it. Tom started looking through some cookbooks and came across this recipe. He decided to give it a try. The kids liked it so much that it is now an annual event at Thanksgiving time.
You can make this with either fresh or
canned pumpkin. To prepare fresh pumpkin, first cut open and remove the seeds and pulp. (Save the seeds. They can be washed, baked and eaten as a snack.) Cut off the rinds from the flesh (just like you would with a melon). Cut the flesh into 2-inch cubes and place in a large pot. Put a small amount of water in the pot (just enough to cover the bottom of the pot and keep from burning). Cover and cook over medium to medium-high heat about 45 minutes or until tender. Drain the water from the pot. Using a blender or food processor, puree the pumpkin about 2 cups at a time. It should have the consistency of thick applesauce. Let the puree cool down to about room temperature. Extra pumpkin can be frozen for later use. You can also use it for other recipes like pumpkin pie.