PUMPKIN-NUT BREAD(COOK'S COUNTRY)
Be sure to buy unsweetened canned pumpkin, not pumpkin pie filling, which is preseasoned and sweetened. This is a fairly stiff batter that takes a bit of stirring to incorporate the liquid ingredients into the dry. Stop mixing as soon as the batter comes together.
Provided by Coppercloud
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.
- Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl. Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.
- Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts and cranberries (if using). The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45 to 55 minutes.
- Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.
Nutrition Facts : Calories 443.4, Fat 22.9, SaturatedFat 8.7, Cholesterol 77, Sodium 368.9, Carbohydrate 55, Fiber 2.6, Sugar 26.5, Protein 6.7
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