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Walnut Bread and Pumpkin Butter

Source of Recipe


Commencement Bay B & B, Tacoma, WA






List of Ingredients



• 1 cup unbleached flour
  
• 3/4 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 3/4 cup sugar
  
• 3/4 cup milk
  
• 1/4 cup walnut oil
  
• 1 large egg
  
• 1 Tbsp lemon juice
  
• 1 tsp vanilla extract
  
• 1/2 cup chopped walnuts
  
• .
  
• -- For the Pumpkin Butter --
  
• 1/2 cup butter or margarine, softened
  
• 1/4 cup sifted powdered sugar
  
• 1/2 cup canned pumpkin
  
• 1/4 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  






Instructions



1. For the Walnut Bread: Combine flours, baking powder, salt and sugar in a large bowl; make a well in center of mixture. Combine milk, oil, egg, lemon juice and vanilla; stir with a wire whisk until blended. Add to dry ingredients, stirring just until moistened. Stir in walnuts.
   
   
2. Spoon batter into a lightly greased 9x5x3-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a rack 10 minutes. Remove from pan, and let cool completely on wire rack.
   
   
3. For the Pumpkin Butter: Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed-out mini-pumpkin.
   
   Serve bread with pumpkin butter.
   
   Makes 1 loaf,
   1-1/4 cups pumpkin butter