Grandma’S Pumpkin Bread

• 2/3 cup shortening
• 2-2/3 cups sugar
• 4 large eggs, room temperature
• 1 can (15 ounces) solid-pack pumpkin
• 2/3 cup water
• 3-1/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2/3 cup chopped pecans or walnuts

1. 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.
2. Transfer to two greased 9x5-in. loaf pans. Bake at 350u0b0 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.

shortening, sugar, eggs, solidpack pumpkin, water, flour, baking soda, ground cinnamon, baking powder, salt, ground nutmeg, pecans

Taken from www.tasteofhome.com/recipes/grandma-s-pumpkin-bread/ (may not work)