Heat oven to 325°. Grease a 9x5x3-inch loaf pan. Mix flour, salt, baking soda, baking powder, nutmeg and cinnamon. Beat sugar, shortening and vanilla in large bowl with electric mixer until well blended. Add eggs one at a time, beating well after each. On low speed mix in pumpkin until well blended. Add dry ingredients alternately with water, then the nuts. Turn into prepared pan. Bake about 1 hour or until pick inserted in center comes out clean. Cool in pan on rack 10 minutes. Unmold on rack; cool completely. Wrap and refrigerate for 3 days or freeze for 3 months. Makes 1 loaf, 18 slices. Per slice: 170 cal, 2 g pro, 26 g car, 7 g fat, 28 mg chol, 162 mg sod