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!

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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.