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Pumpkin Bread

1 cup packed brown sugar
1/3 cup shortening
2 eggs
1 cup canned pumpkin
1/4 cup milk
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 cup raisins

Cream sugar and shortening until fluffy. Beat in eggs, one at a time. Stir in pumpkin and milk. Stir together flour, baking powder, ginger, soda, spices, and 1/2 tsp. salt; add to pumpkin mixture. Beat 1 min. with electric or rotary beater. Stir in raisins. Turn into a well greased 3 lb. shortening can. Place can in slow cooker. Cover; cook on HIGH for 3 1/2 hrs. Remove can from cooker; cool 10 min. in can. Cool thoroughly.

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