• Preheat oven to 300° and grease/flour (2) 8 x 4 loaf pans. Set aside.
• In a large mixing bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree until creamy.
• In a medium mixing bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together. set aside.
• Mix flour mixture into pumpkin mixture until well combined.
• Stir in walnuts.
• Spoon into prepared pans, 3/4 full (mixture will be thick).
• Bake at 300° for approximately 1 1/2 hours or until wooden tooth pick inserted in the center comes out clean.
• Let cool in pan for 10 minutes, then remove from pan and place of cooling rack.
• Serve warm with some added butter or by itself.

ENJOY!