PUMPKIN - WALNUT BREAD
A fairly quick bread that uses a the creaming method for a lighter texture. Not cake-like, but not as dense as some quick breads. Can be served with a simple glaze or Recipe #73474.
Provided by Steve_G
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Move your oven rack so that the top of the loaf will be in the center of the oven.
- Heat the oven to 325ºF.
- Grease a large loaf pan with with shortening.
- Line with parchment if desired.
- Cream sugar and butter in a large bowl until light and fluffy.
- Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
- Beat until smooth.
- Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
- Start testing after an hour.
- Cool 5 minutes on wire rack still in pan.
- Then remove from pan and place top side up.
- Cool completely before slicing.
- Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.
Nutrition Facts : Calories 289, Fat 10.1, SaturatedFat 6, Cholesterol 59.3, Sodium 519.5, Carbohydrate 45.9, Fiber 1.9, Sugar 23.5, Protein 4.5
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