Pumpkin Bread - Gluten free

I am always looking for new gluten free recipes to try online. I came across this one at Gluten-free is Life. I halved the recipe and I also doubled the cinnamon. I used the "Bob's Red Mill All Purpose Flour". I made them into muffins so I could freeze some of them for later.

I made them while Hanna was at school. She was excited when she got home and she had a new treat.

Pumpkin Bread

2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can (1 lb pumpkin)
2/3 cup water
3 1/3 cup flour (I use Bob's Red Mill All Purpose Gluten Free Flour)
3 tsp xanthan gum
2 tsps baking soda
1 ½ tsps salt
½ tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup coarsely chopped nuts (Optional)
2/3 cup raisin (Optional) 

Heat oven to 350. Grease 2 9x5x3 inch loaf pans or 3 8.5×4.5×2.5 inch loaf pans. In large bowl, cream shortening & sugar until fluffy. Stir in eggs, pumpkin & water. Blend in flour, soda, salt, baking powder, cinnamon & cloves. Stir in nuts & raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted into the center comes out clean.