This recipe was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

A festive harvest treat:
“Pumpkin Nut Bread”

Temperature: 350°F
Time: 1 hour

1 cup shortening
2 3/4 cups sugar
3 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon soda
1/8 teaspoon salt
1 teaspoon allspice
1 teaspoon cinnamon
1 #303 can pumpkin (2 cups)
1 teaspoon vanilla
1 cup chopped nuts

1. Cream shortening. Add sugar gradually and the eggs. Mix until well blended.
2. Sift together the flour, baking powder, nutmeg, soda, salt, allspice and cinnamon. Add to the creamed mixture.
3. Add pumpkin and vanilla; mix until well blended.
4. Fold nuts and pour into two greased 8½ x 4½ x 2½-inch loaf pans.
5. Bake in preheated oven.

Added: I found a typed card with this exact recipe but it also included a Creamy Topping recipe for this loaf, here it is:

Creamy topping

6 tbsp brown sugar
3 tbsp. butter
3 tbsp. milk
Boil together until thick and spread over loaves.