1 2/3 c. 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
1/2 c. chopped walnuts
1 c. canned or fresh cooked mashed pumpkin

Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg together; set aside. In 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 four additions, alternately with water until just smooth. Do not overbeat. Fold in nuts. Turn into greased loaf pan (9 x 5 x 3-inch).

Bake at 350°F for 45 to 55 minutes. Turn out on wire rack to cool, right side up. Store in tight container or wrap tightly and store in refrigerator.

A real delicious moist bread. Serve with Cool Whip as a dessert, if desired.