PUMPKIN BREAD

1/2 cup butter flavored shortening, 1 1/2 cup sugar, 2 cups cake flour, 1/2 cup unsweetened pineapple juice, 2 eggs, beaten, 1 cup canned pumpkin, 3/4 teaspoon salt, 1/2 teaspoon ground pumpkin pie spice, 1 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1 teaspoon baking soda,  1 teaspoon vanilla extract, 1/2 cup crushed pineapples, drained, 1/4 cup walnuts, chopped

Preheat the oven to 350 degrees.  Get out a bowl, sift the flour along with the salt, nutmeg, pumpkin pie spice, baking powder, and baking soda, set aside.  In another bowl add the shortening and cream with an electric mixer until fluffy, add the sugar and beat for another minute or two. Add the eggs one at a time, beating well after each addition.  In a tall container add the juice and vanilla mix well, set aside.  Alternate add and mixing the dry and wet ingredients, start with and end with the dry ingredients.  Fold in the walnuts and pineapple. Pour the batter into a lightly greased and floured loaf pan, bake for  1 hour – 1 hour 15 minutes.  Insert a case knife into the center of the loaf, if it comes out clean the bread is done.  Remove from the oven and cool for at least 10 minutes before cutting.