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Pumpkin Bread

Modified from The Plantation Cookbook by the New Orleans Junior League

1 2/3 cup all purpose flour
1 1/3 cup sugar
1 can pumpkin
¼ cup water
2 eggs
¼ tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
1/3 cup shortening
½ to ¾ cup chopped pecans or walnuts

Sift flour, baking powder, soda, salt, cinnamon and nutmeg together in mixing bowl. Cream shortening, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Stir in pumpkin. Then, add dry ingredients a little at a time, along with the water. Add pecans last and mix well. Pour into greased 5” x 9” loaf pan. Bake in 350 degree oven for about 50-60 minutes. Turn out on rack right side up to cool. Excellent with softened cream cheese.

"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek