Traditional Pumpkin-Nut Bread

My mother has made this pumpkin bread recipe each year around Thanksgiving since I was a little girl. I often make loaves and give as gifts to friends and teachers. This bread is very moist and dense with a lovely spiced pumpkin flavor.

• Ready In: 1 hr 20 mins
• Serves: 20
• Yields: 3 9x5x3-inch loaves

Ingredients

• 5  cups flour
• 3⁄4 teaspoon baking powder
• 3  teaspoons baking soda
• 2 1⁄4 teaspoons salt
• 1 1⁄2 teaspoons cinnamon
• 1 1⁄2 teaspoons nutmeg
• 1  cup shortening
• 4  cups sugar
• 1 1⁄2 teaspoons vanilla extract
• 6  large eggs
• 3  cups canned pumpkin
• 1  cup water
• 1 1⁄2 cups  nuts, chopped

Directions

1. Grease three 9x5x3-inch loaf pans.
2. Preheat oven to 350 degrees.
3. Sift together dry ingredients; set aside.
4. In a large bowl, cream shortening, sugar, and vanilla.
5. Add eggs one at a time, beating well after each addition.
6. Add pumpkin; mix well.
7. Sift in dry ingredients alternating with water.
8. Mix until smooth.
9. Fold in nuts.
10. Turn batter into prepared pans.
11. Bake for 45 to 55 minutes.