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