Pumpkin Bread with Chocolate Chips

Pumpkin Bread
2/3 Cup shortening
2 2/3 Cups sugar
4 Eggs
1 can (16 oz.) pumpkin
2/3 Cup water
3 1/3 Cup all-purpose flour
2 Teaspoon baking soda
1 1/2 Teaspoon salt
1/2 Teaspoon baking powder
1 Teaspoon ground cinnamon
1 Teaspoon ground cloves
2/3 Cup coarsely chopped nuts
2/3 Cup raisins
1 Cup chocolate chips (optional)
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x2 inches or 3 loaf pans, 81/2x41/2x21/2 inches. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in nuts, raisins or chocolate chips. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.