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 teaspoons baking powde
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup raisins

Cream sugar and shortening till fluffy. Beat in eggs, one at a time. Stir in pumpkin and milk. Stir together flour, baking powder, ginger, soda, spices and 1/2 teaspoon salt; add to pumpkin mixture. Beat 1 minute with electric or rotary beater. Stir in raisins. Turn into a well-greased 3 pound shortening can. Place can in crockery cooker.
Cover; cook on high-heat setting for 3 1/2 hours. Remove can from cooker; cool 10 minutes in can. Cool thoroughly. Makes 1.