Grease a regular loaf pan (9 X 5 X 8 cm) 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