Spiced Pumpkin Bread with Walnuts |
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
- 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.
Kirsten's High Altitude adjustments (for 6500 feet, 1920 meters) are featured in parenthesis.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/11/03/spiced-pumpkin-bread-with-walnuts/
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