Kathleen says, "The aroma of pumpkin bread baking never fails to whet the appetite. This classic recipe is tender, moist & perfectly spiced & creates a sugary crust around the edges."
Marie says, I love old recipes, I'm so glad there are still folks that collect them and pass them on for future generations!
2/3 C. shortening
2-2/3 C. sugar
1# pumpkin, freshly cooked or canned
2/3 C. water
3-1/3 C. all-purpose flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. baking powder
1/2 t. salt
1/8 t.freshly ground nutmeg
2/3 C. chopped pecans or walnuts
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, pumpkin & water (mixture will appear curdled). Combine flour, baking soda, cinnamon, baking powder, salt & nutmeg; gradually beat into pumpkin mixture until blended. Stir in nuts.
Transfer to two greased 9” x 5” loaf pans. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire rack.