For 4 Person(s)
Preparing the 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.
Preheat oven to 350°F.
Cream together the 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 5x9-inch loaf pans for 60-70 minutes. When a toothpick inserted into the center of the loaf comes out clean, the bread is done. Cool loaves and store in airtight plastic bags.