Tennessee Pumpkin Bread - cooking recipe

Ingredients

1/3 c. shortening
1 1/3 c. sugar
1/2 tsp. vanilla
2 eggs
1 c. canned mashed pumpkin
1 2/3 c. sifted flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 tsp. salt
1/3 c. water
1/2 c. chopped walnuts or pecans

Preparation

Cream together shortening, sugar and vanilla.
Add and slightly beat eggs.
Stir in pumpkin.
Sift together and stir in alternately with water, flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir until smooth.
Do not overbeat. Fold in nuts.
Turn batter into greased regular loaf pan and bake. Turn out on wire rack and cool.
Store in covered tin box or wrap tightly and store in refrigerator.
Loaf will keep nicely several days.
Bring to room temperature before serving.
Bake in a 350\u00b0 oven for 45 to 55 minutes.