pumpkin bread

1¾ cups flour
1 tsp baking soda
¼ tsp baking powder
1 tsp salt
½ tsp cinnamon
¼ tsp cloves
1⅓ cup sugar
⅓ cup shortening
1 cup canned pumpkin
2 eggs
⅓ cup milk
¼ tsp vanilla

1. Preheat oven to 350°
2. Sift left column ingredients together in small bowl
3. Mix the milk and vanilla in a really small bowl
4. In a large bowl, beat the sugar, shortening, pumpkin, and eggs until creamy
5. Add the dry ingredients and milk mixture to the creamy mixture, alternating between the milk and dry ingredients
6. Fill 3 greased mini loaf pans (5¾ x 3 x 2⅛) with the batter
7. Bake at 350° for 25-30 minutes
8. Let cool for 10 minutes before removing from pan

Don’t use canned pumpkin pie mix. Get the plain old pumpkin in a can stuff.