Brenda blogs about …

• 2/3 cup shortening
• 1 cup brown sugar
• 1 cup white sugar
• 4 eggs
• 1 can (16 oz) pumpkin
• 2/3 cup water
• 3 1/3 cups flour
• 1 tablespoon cocoa
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 apple, peeled and chopped
• 2/3 cup chopped pecans
• 2/3 cup craisins

1. Heat oven to 350F. Grease bottoms only of 2 loaf pans, 9x5x3, or 3 loaf pans, 8.5 x 4.5 x 2. (Or muffin tins). Mix shortening and sugars. Add eggs, pumpkin and water. Blend in flour, cocoa, baking powder, baking soda, salt, cinnamon and cloves. Stir in apple, nuts and craisins.
2. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60 – 70 minutes.
3. Cool slightly. Remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days. Freezes well.

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