To me fall is the time of the year where a good pumpkin bread needs to be baked. Looking for a new recipe I stumbled over this spiced pumpkin bread with walnuts featured at Cooking Light. The spice mixture of allspice, nutmeg and cinnamon turn this simple bread into something special. It is super easy to assemble and in the oven in no time. The addition of the walnuts give this pumpkin bread an extra crunchy feature. I actually baked three loafs of this spiced pumpkin bread with walnuts, one to keep and two to share with friends. It was a good day!
|Spiced Pumpkin Bread with Walnuts|| || |
- 3½ (420 g) cups all-purpose flour
- 2 teaspoons baking powder, (Kirsten used 1½ teaspoons)
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- 1⅓ cups (280 g) packed brown sugar, (Kirsten used 1 cup 2 Tablspoons)
- ¾ cup (188 ml) fat-free milk
- ⅓ cup (84 ml) vegetable oil, (Kirsten used organic sunflower oil)
- 2 teaspoons (10 ml) vanilla extract
- 2 large eggs
- 1 (15-ounce, 425 g) can pumpkin
- ⅓ cup (40 g) chopped walnuts
- Preheat your oven to 350°. (Kirsten used Convection.)
- Grease two (8 x 4-inch) loaf pans. Set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
- Spoon batter into prepared loaf pans coated, and sprinkle with walnuts.
- Bake for 40-60 minutes or until a wooden pick inserted in center comes out clean. Baking times can vary.
- Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
Adapted from Cooking Light.