1 cup sugar
1/3 cup shortening or butter
2 eggs
1 cup Muirhead Pecan Pumpkin
Butter
1 2/3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup water
1/2 cup chopped nuts or raisins

Preheat oven to 350°. Beat sugar and shortening until fluffy. Beat in eggs, one at a time. Stir in Muirhead Pecan

Pumpkin Butter. Sift together flour, baking powder, and baking soda and salt. Add alternately with water to batter.

Stir in nuts or raisins. Pour in well-greased and floured 9 x 5 x 3- inch loaf pan. Bake at 350° for 60 minutes or until done as determined by a cake tester.

Serves 12.