1 2/3 c Sifted regular flour
1/4 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1/3 c Shortening
1 1/3 c Sugar
1/2 ts 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.
Yields
1 Loaf
