Ingredients
2/3 cup shortening2-2/3 cups sugar4 large eggs, room temperature1 can (15 ounces) solid-pack pumpkin2/3 cup water3-1/3 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon ground nutmeg2/3 cup chopped pecans or walnuts
Preparation
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, pumpkin and water (mixture will appear curdled). Combine the flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts.
Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
