Recipe Connection

Holiday Recipe Guide 2009

Barbara Dvorak, Gering, NE

⅔ C shortening

2⅔ C sugar

4 eggs

2 C canned pumpkin

⅔ C water

3½ C flour

2 tsp baking powder

2 tsp baking soda

1 tsp cloves

1 tsp cinnamon

1½ tsp salt

⅔ C chopped pecans

Grease insides of eight 1pint, wide-mouth canning jars well.  Heat oven to 325°. Cream shortening and sugar together. Beat in eggs, pumpkin and water. Stir together the flour, baking powder, soda, spices and salt. Add to pumpkin mixture. Stir in nuts. Pour mixture into prepared jars, filling each half full. Bake for 45 minutes. When done, remove one jar 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 for up to one year. This recipe is easy, but the instructions must be followed exactly for the best results.

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