Tennessee Pumpkin Bread

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Title: Tennessee Pumpkin Bread
Categories: Breads, Tried
Yield: 1 loaf

1 2/3 c Sifted regular flour
1/4 t Baking powder
1 t Baking soda
3/4 t Salt
1/2 t Cinnamon
1/2 t Nutmeg
1/3 c shortening
1 1/3 c Sugar
1/2 t Vanilla
3 Eggs
1 c Canned mashed Pumpkin
1/3 c water
1/2 c Chopped walnuts or pecans

Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated
one and do not grease.

On wax paper sift together the 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
just smooth; do not 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, 45 to 55 minutes.

Turn out on a wire rack, turn right side up; cool. Store in a tightly
covered tin box. Loaf will keep nicely for several days. or wrap
tightly and store in refrigerator; bring to room temperature before
serving.

From the Greenville Record Argus Newspaper, Greenville, PA.

Typed in by Bobbie Beers

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