Tennessee Pumpkin Bread

Directions

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℉ (180℃) F 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.