INGREDIENTS:

1 cup Crisco shortening
2 3/4 cups granulated sugar
3 eggs
1 teaspoon vanilla
2 cups libby canned pumpkin (do not substitue as not all brands have the same consistance)
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons salt

DIRECTIONS:

Preheat oven to 350 degrees.
Grease and lightly flour 2 loaf pans.
Combine flour, baking powder, baking soda, allspice, cinnamon and salt in a bowl.
Set aside.
In a seperate bowl cream shortening and sugar.
Add eggs one at a time.
Add vanilla and pumpkin.
Gradually add in dry ingredients from first bowl.
Pour equal amount into both loaf pans.
Bake on center rake for apx.
60 minutes or until a toothpick inserted in the center of a loaf comes out clean.
All ovens so I start checking my loaves at 45 mins and recheck every 5 minutes until done.
We like it best cold!
So enjoy the leftovers.
It also freezes nicely.

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