Tennessee Pumpkin Bread

1 2/3 c Sifted regular flour

1/4 t Baking powder

1 t Baking soda

3/4 t Salt

1/2 t Cinnamon

1/2 t Nutmeg

1/3 c shortening

1 1/3 c Sugar

1/2 t Vanilla

3 Eggs

1 c Canned mashed Pumpkin

1/3 c water

1/2 c Chopped walnuts or pecans

Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease. On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a medium mixing bowl , cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat. Fold in nuts, Turn batter into prepared pan. Bake in a preheated 350 degree oven until a cake tester inserted in center comes out clean, 45 to 55 minutes. Turn out on a wire rack, turn right side up; cool. Store in a tightly covered tin box. Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving. From the Greenville Record Argus Newspaper, Greenville, PA. Typed in by Bobbie Beers