1 2/3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 c. shortening
1 1/3 c. sugar
1/2 tsp. vanilla
2 eggs
1 1/2 c. cooked (canned) pumpkin
1/3 c. water
1/2 c. pecans, chopped

Grease a 9 5/8 x 2 3/4 inch loaf pan. Sift together first 6 ingredients in a small bowl; set aside. Cream shortening, sugar and vanilla. Add eggs one at a time, beat thoroughly after each. Stir in pumpkin. Stir in dry ingredients in 4 additions, alternating with water until just smooth. Add pecans and mix with mixer on medium speed for 2 minutes. Pour into pan. Bake at 350 degrees for 1 hour (or so) use cake tester. Turn out on cake rack and cool right side up.