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Pumpkin Walnut Bread

Source of Recipe


Bon Appétit, October 2000



List of Ingredients



• 2 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1 tsp baking powder
  
• 1 tsp salt
  
• ½ tsp ground cinnamon
  
• ½ tsp ground cloves
  
• ½ tsp ground ginger
  
• ½ cup (1 stick) unsalted butter, room temperature
  
• ¾ cup plus 1 tablespoon sugar
  
• 2 large eggs, room temperature
  
• 1 cup canned pure pumpkin (not pumpkin pie filling)
  
• 1½ tsp grated lemon peel
  
• 1 tsp vanilla extract
  
• ½ cup sour cream
  
• ½ cup whole milk
  
• 1½ cups chopped walnuts
  






Instructions



1. Position rack in center of oven; preheat to 325° F. Butter a 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl.
   
   
2. Using electric mixer, beat butter in large bowl until light. Gradually beat in ¾ cup sugar. Beat in eggs, one at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in a small bowl. Beat flour and sour cream mixtures alternately into batter in two additions each. Fold in nuts. Transfer batter to prepared pan; smooth top. Sprinkle with 1 tablespoon sugar.
   
   
3. Bake bread until tester inserted into center comes out clean, about 70 minutes. Cool in pan 10 minutes, then turn out onto rack. (Can be made two days ahead. Wrap in foil; store at room temperature.)
   
   Makes 1 loaf.