Grease 8 wide-mouth pint canning jars.
Cream together shortening and sugar; beat in eggs, pumpkin and water.
Sift together flour, baking powder, baking soda, salt, cloves and cinnamon. Add to pumpkin mixture and stir just until moistened.
Stir in nuts.
Fill greased jars 1/2 full of batter.
Bake at 325° for 45 minutes, or until a toothpick inserted in the middle comes out clean.
Remove 1 jar at a time from the oven. Wipe the rim with a damp cloth. Screw on a lid and ring, firmly tight. Jars will seal as bread cools.
Store in a cool dark place for up to 4 months.
To use, open jar, turn upside down. Bread should slide out easily. Slice into round slices.
**NOTE: I have used a number of my favorite Quick Bread Recipes and find that a 1-loaf recipe always makes 4 pints of bread.