Who You Callin' Pumpkin?

Now that it is offcially fall, it's time break out all the seasonal recipes.  October always makes me think of pumpkins.  Instead of carving a jack-o-lantern or making a creative floral arrangment try using the pumpkin as a source of nutrition. Pumpkins are a healthy choice, low in calories and an excellent source of vitamin A. As a seasonal treat try this receipe for pumpkin bread.

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 can (16 ounces) pumpkin
2/3 cup water
3 1/3 cups of all purpose flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup coarsely chopped nuts
2/3 cup raisins

Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans (9x5x3) inches. 

Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour and 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.

*Don't like pumpkin, try zucchini.
Substitute 3 cups shredded zucchini (about 2 medium) for the pumpkin. Blend in 2 teaspoons vanilla with the cloves. Decrease baking time to 60 to 70 minutes.