Recipe from Betty Crocker cookbook (modified) and made by Juanita Smith frequently.
2/3 cup shortening
2 2/3 cups sugar
4 eggs 1 can (16 oz.) pumpkin
2/3 cup water
1/3 cup barley flour (optional)
3 cups whole wheat flour
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. pumpkin pie spice
Heat oven to 350°. Grease bottoms only of 2 loaf pans, 9x5x3 inches, or 3 loaf pans, 81/2x41/2, 21/2 inches, may use several mini pans. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt , baking powder and pumpkin pie spice. Pour into pans. Bake until wooden toothpick inserted in center comes out clean, about 1 hour 10 minutes for regular sized loaves. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
* If using spiced canned pumpkin, omit spices.
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