Mom's Pumpkin Loaf

This is another Quaile family staple. Out of all of the gifts that I've baked over the years, this one is always the biggest hit. In fact, this recipe is the standard against which all others are compared. It's delicious, it's SUPER moist, it's simple to throw together, it's easily doubled, and it freezes beautifully. So now whenever I'm looking for a new quick bread recipe, it has to hit all of those points. Oh, and can we talk about how amazing the entire house smells while it's baking in the oven? Seriously? Seriously. Out of ANY pumpkin recipe that I've ever tried, I think this one is my most favorite. It's THAT good!
You MUST try it!

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 16 oz. can pumpkin (2 cups)
2/3 cup water
3 1/3 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
2/3 cup raisins, optional
2/3 cup chopped nuts, optional

Heat oven to 350F.
Grease and flour the bottom and halfway up the sides of two 9x5 inch loaf pans. Set aside. In a mixing bowl, cream shortening and sugar until fluffy. Stir in egg, pumpkin and water. Sift together flour, soda, salt, baking powder, cinnamon and cloves. Blend into pumpkin mixture. Stir in nuts and/or raisins (if using). Pour into prepared loaf pans. Bake 60 to 70 minutes, or until toothpick comes out clean.

Tip:
As much as I like raisins and nuts, I usually don't add them. Believe it or not, my favorite addition to this bread is diced bananas. Like, not MASHED, but just diced into small chunks, then stirred into the batter and baked as directed. The banana and pumpkin go together REALLY well!
This recipe makes two loaves. If you only need one, you can easily just cut the recipe in half. But, seriously, why would you? Serve one to your guests and then tightly wrap the other one and pop it in the freezer. You'll have the extra one on hand in case unexpected company drops by!