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Ingredients
2⁄3 cup shortening
2 cups sugar
4 eggs
2 cups split pea purée*
2⁄3 cup water
31⁄3 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1⁄2 teaspoon baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground nutmeg
1 cup chopped walnuts or pecans

*Preparing split pea purée: Add 2 ½ times the amount of water as split peas. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée split peas with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.    
Directions
Preheat oven to 350°F.
Cream together shortening and sugar. Beat in eggs, one at a time. Add split pea purée and water. In a separate bowl, sift together dry ingredients, except nuts. Stir into creamed mixture along with nuts.
Bake in 2 well-greased 5 x 9-inch loaf pans for 60 to 70 minutes. When a toothpick inserted into the center of loaf comes out clean, the bread is done. Cool loaves and store in airtight plastic bags.