Pumpkin Bread

Heat oven to 350°.

Grease a 10-inch tube baking pan (or three 8 x 4-inch loaf pans) with unsalted shortening and dust lightly with flour.

In a medium-sized bowl sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon and salt.

In a large mixing bowl place sugar, oil and eggs; stir until well blended.

Stir pumpkin into egg mixture.

Gradually add sifted dry ingredients to egg mixture, stirring well after each addition. Fold raisins and nuts into batter.

Pour batter into prepared pan(s) and bake 1 hour and 15 to 20 minutes for single pan or 1 hour for small loaf pans until a cake tester inserted into center comes out clean.

Remove bread from oven and cool on a wire cake rack for 10 minutes before removing from pan.

Then cool completely on a rack.