Pumpkin Tea Bread

• 3 1/2 c. sifted all-purpose flour
• 1/2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 small can (1 lb.) pumpkin
• 2/3 c. shortening
• 2 eggs
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 tsp. pumpkin pie spice
• 2/3 c. water
• 2 2/3 c. sugar
• 1/2 to 1 c. coarse nut meats, dredged in flour (optional)

1. Grease two 9 x 5 x 3-inch loaf pans.
2. Dust lightly with flour; tap out any excess.
3. Sift flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice into bowl and reserve.
4. Combine pumpkin and water into small bowl; reserve.
5. Combine shortening, sugar and eggs into large mixing bowl and beat at high speed 3 minutes.
6. Stir in dry mixture and pumpkin mixture alternately until batter is smooth.
7. At this point, add nuts.
8. Pour into prepared pans and bake in 350u0b0 oven for 45 minutes or until inserted wooden pick comes out clean.
9. Cool in pans 5 minutes.
10. Turn out on wire rack and let cool completely before cutting.
11. Store in plastic bags in or out of refrigeration.

flour, baking soda, ground cinnamon, pumpkin, shortening, eggs, baking powder, salt, pumpkin pie spice, water, sugar, coarse nut meats

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793560 (may not work)