1 2/3 c. sifted plain flour
1/4 tsp. baking powder
1 tsp. baking soda
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
1/3 c. water
1 c. canned pumpkin, mashed
1/2 c. pecans, chopped

Grease a regular loaf pan 9 x 5 x 3 inches. Sift together 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 smooth; do no 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 about 45 to 55 minutes. Turn out on wire rack; turn right side up; cool. Store in a tightly covered tin box; loaf will keep for several days.