Pumpkin & Walnuts

Who loves pumpkin bread? A slice lightly toasted with butter and a cup of hot tea is the perfect way to start off a fall morning!

Pumpkin Bread with Walnuts 1 ½ cups all-purpose flour 1 ½ teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground ginger ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon baking powder 5 tablespoons of milk or water ½ teaspoon vanilla ½ cup coarsely chopped walnuts 2 eggs 1 cup pumpkin puree 1  1/3 sugar 6 tablespoons butter 1. Preheat oven to 350°F and grease a loaf pan. 2. Whisk together the dry ingredients thoroughly; flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder. In a large bowl combine milk or water and vanilla. In a separate bowl add butter, beat until creamy. Gradually add sugar to the butter and beat until lightened in color, about 3-4 minutes. Then add one egg at a time to the butter mixture. Next add the pumpkin puree. 3. Gradually add the flour mixture in three parts, alternating with the milk mixture in 2 parts. Beat on low or stirring with rubber spatula until smooth. Fold in walnuts, scrape the batter into the pan and spread evenly. Sprinkle with extra walnuts and sugar for the top. 4. Place in oven for approximately 1 hour or until a toothpick inserted into the center comes out clean. Let cool on wire rack for 5-10 minutes.

Recipe courtesy of: Joy of Cooking