Spiced Pumpkin Bread with Walnuts
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350°. (Kirsten used Convection.)
  2. Grease two (8 x 4-inch) loaf pans. Set aside.
  3. 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.
  4. Spoon batter into prepared loaf pans coated, and sprinkle with walnuts.
  5. Bake for 40-60 minutes or until a wooden pick inserted in center comes out clean. Baking times can vary.
  6. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
Notes
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/