Preheat oven to 375 F degrees and prepare 3 bread pans by greasing with shortening and lining with parchment paper. If making muffins line cupcake pan with muffin or cupcake papers or grease with shortening.

In a large bowl sift together the flour, salt, cinnamon, nutmeg and baking soda and set aside.

In the bowl of a stand mixer with the paddle attachment or in a large bowl with a handheld mixer cream together the butter and shortening.

Add the eggs to the bowl one at a time and beat in. Scrape the bowl occasionally with a spatula.

Next add the milk and vanilla extract to the wet ingredients. Beat on medium for about a minute until combined.

Gradually add the dry ingredients to the bowl with the wet ingredients folding with a spatula until well combined and the dry ingredients are moistened well. If small spots of flour are visible this is fine. Only fold for about a minute. Do not over mix.

Bake in the preheated oven for 50 to 60 minutes checking the center starting at the 50 minute mark. Bread is done when center is firm.

Remove from oven and place on a cooling rack. Cool for about 5 minutes and turn the bread out of the pan and place on the cooling rack to cool completely.