from Betty Crocker’s Old-Fashioned Cookbook
2 2/3 cups sugar, 2/3 cup shortening (I used 1/3 cup plus 2 teaspoons butter), 4 eggs, 2 cups pumpkin, 2/3 cups water, 3 1/3 cups all purpose flour, 2 teaspoons baking soda, 1 1/2 teaspoons salt, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon ground cloves (I skipped, thought I had them, no can find), 2/3 cup chopped nuts (skipped, we like creamy not crunchy), 2/3 cup raisins (I used one kid box).
Heat oven to 350. Grease (or spray) bottom of 2 loaf pans (or bake one pan twice, where did that pan go?) Mix sugar and shortening in large bowl. Mix in eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. (Leave about 1/3 inch at top or clean pumpkin off your oven ’til Christmas.) Bake 1 hour 10 minutes (if cooking one pan twice, cut second cook time by 10 minutes), check for doneness with toothpick test, cool 5 minutes, loosen sides from pan and remove. Cool completely before slicing.
This year’s really good pumpkin seeds recipe came from http://simplyrecipes.com/recipes/toasted_pumpkin_seeds/ . The boiling makes all the difference I think. Still, once we got the candy from trick-or-treating they stopped eating the seeds, go figure!