Carol's Favorite Pumpkin Bread

If using fresh pumpkin: Preheat oven to 350°F (175°C). Cut pumpkin in half and remove seeds.

Place each pumpkin half in a roasting pan, cover the cut sides with water, and bake in the 350°F oven for about 45 minutes or until the flesh is tender.

When pumpkin is cool enough to handle, scoop the flesh from the shell and puree in a blender until smooth, or press through a food mill or sieve. Measure 1 1/2 cups for the bread; reserve or freeze any extra.

If using canned pumpkin, skip the roasting steps and measure 1 1/2 cups.

Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a mixing bowl, beat together the shortening, eggs, pumpkin puree, and milk (or water) until combined.

Sift together the flour, salt, baking soda, cinnamon, and nutmeg, then add to the pumpkin mixture.

Stir in the sugar until evenly mixed. Fold in nuts and raisins if using.

Pour batter into the prepared loaf pan and smooth the top.

Bake in the preheated 350°F oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the loaf in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.