MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       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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