This bread will add some color to your Thanksgiving table

So, Election Day has come and gone. Our campaign was successful in the sense that we did everything we could possibly do, though the outcome was not what we had hoped.
Still, we renewed some old friendships and made plenty of new friends. That, was worth it all.
But the election is over. The friendships, I hope, will continue.
And, now, I'm returning to the kitchen - finally!
My friend Jessy had gone for his favorite pumpkin bread at a local church known for its pumpkins and pumpkin treats during Hallowe'en season and they were out of the bread. I wanted to make some to fill that void, but didn't have the time a few weeks ago.
Yesterday, I tried it out and shared it with some testers who assured me it was very tasty. (You see, I haven't done any serious cooking for so long, I just wanted to be sure.) I will make some for Jessy the next time I see him.
I think this bread will be great on a Thanksgiving table as well, so I'm adding it to my lest of potential dishes for the holidays.

Get-Ready-for-Thanksgiving Pumpkin Bread

2/3 cups of shortening
2 2/3 cups of sugar
4 eggs
16 ounce can of pumpkin
2/3 cups of water
1 1 /2 teaspoons of salt
3 1/3 cups of flour
2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves

• Cream the shortening and sugar together in a large bowl
• Mix in the eggs, pumpkin, and water.
• Mix in the salt, flour, baking soda, baking powder, cinnamon, and cloves
• Bake at 350 degrees in 2 greased loaf pans for approximately 60 minutes

Vegetarian.