Pumpkin’s perfect for a fall treat
Published 10:30 pm Tuesday, October 20, 2009
The holidays are soon to be upon us and I thought I might start getting into the mood with a little pumpkin.
I’ve tried several pumpkin bread recipes and I came up with one I really like and I hope you enjoy it, too.
I made the recipe large enough to make two 9×5-inch loaves so you can keep one and share the other – or be indulgent and keep them both!
Pumpkin Nut Bread
2 cups all-purpose flour
2 cups whole wheat graham flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp salt
2 – 15 oz. can of unsweetened pumpkin
1 and a quarter cup granulated sugar
1 cup of brown sugar
2 sticks unsalted butter, melted and cooled
4 large eggs
4 tsp Bourbon Island vanilla
2 cups of toasted coarsely chopped walnuts
Preheat the oven to 350 degrees.
Spray the inside of two 9 inch loaf pans with nonstick cooking spray.
Whisk together the flour, baking soda, cinnamon, nutmeg, ginger and salt in a large bowl.
Blend together the pumpkin, granulated sugar, brown sugar, butter, eggs and vanilla in a separate very large bowl on medium until smooth.
Add the flour mixture to the pumpkin mixture and stir with a wooden spoon or spatula until just combined. Fold in the walnuts.
Scrape the mixture into the prepared pans and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool in the pans for 10 minutes before unmolding onto a wire rack until cool.
Then cut and add a little warm butter and enjoy! Maybe you can enjoy it with a little spiced pumpkin coffee.
Note for gift giving: They have these great little EZ foil loaf pans with lids if you plan on giving your pumpkin nut bread as a great holiday gift!
Until next time, have fun in the kitchen, experiment, and indulge your cravings.
Laura Clements is the pastry chef at Napoleon’s.