Pumpkin Bread

Perfect for a chilly fall day.....
Perfect with a cup of tea....

To quote Mrs. Glenn...

"Lovely to share - lovely to be alone with."

Rutherford Wynd Pumpkin Bread
The Heritage of Southern Cooking
Camille Glenn

1 stick butter
1 1/2 cups sugar
2 eggs
1 3/4 cups flour
1/8 t baking soda
1 1/4 t baking powder
1/2 t cinnamon
3/4 t salt
1/2 t nutmeg
1 cup canned pumpkin
1/4 cup water
1/2 cup pecans or walnuts

Preheat oven to 350. Cream the butter and sugar, add eggs and continue to beat until thick and smooth. Sift the flour with soda, powder, salt, cinnamon and nutmeg. Add the flour, pumpkin, and water alternately to the creamed butter and eggs. Do not over beat. Fold in the nuts with a spatula. Spoon the batter in to a large 2 lb loaf pan. Place the pan on the middle rack of the oven and bake about one hour.
Let cool before slicing. (but I know you won't be able to wait that long)

(I, naturally, skipped all the sifting and "alternataly adding" parts. I also used currants instead of nuts. It was still good.)