Cream shortening and sugar; beat in eggs, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour mixture into greased wide mouth pint jars, filling 1/2 full. Bake at 325 degrees for 45 minutes. When done, remove jars one at a time; wipe sealing edge with paper towel and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to 1 year. Makes 8 pints. NOTES : Great Xmas gifts. Recipe by: =20 Posted to Bakery-Shoppe Digest V1 #217 by Lea
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 276 (20%)|
|Amt Per Serving||% DV|
|Total Fat 30.6g||41 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 535.2mg||165 %|
|Sodium 700.6mg||24 %|
|Potassium 482.7mg||13 %|
|Total Carbohydrate 259.3g||76 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 253.7g|
|Protein 25.1g||36 %|
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Calories per serving: 1383
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