Walnut Coated Spicy Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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An old Cooking Light recipe. This combination of spices is wonderful. I don't recommend substituting pumpkin pie spice for the individual spices - it's not the same. Note to World Tour participants - I believe the ingredients are typical for the Western U.S. where walnuts are grown. Ingredients:
3 1/2 cups flour |
2 teaspoons baking powder |
1 teaspoon ground allspice |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground cloves |
1 1/3 cups packed brown sugar |
3/4 cup 1% low-fat milk |
1/3 cup vegetable oil |
2 teaspoons vanilla extract |
2 large eggs |
1 (15 ounce) can pumpkin |
cooking spray |
1/3 cup chopped walnuts |
Directions:
1. Preheat oven to 350.
2. Lightly spoon flour into measuring cups; level with a knife.
3. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
4. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.
5. Add to flour mixture, stirring just until moist.
6. Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
7. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
9. Cut each loaf into 12 slices.
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