Thanksgiving: Pumpkin Spice Loaf
Source of Recipe
Internet
Recipe Introduction
"a cross between pumkin bread and pumpkin cake"
List of Ingredients
2 c. coarsely chopped black walnuts or a mix of chopped hazelnuts and chopped walnuts (note: they say "coarsely", but I found that a mix of coarse/fine works better)
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. freshly grated or ground nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, softened
1 c. granulated sugar
1 c. packed brown sugar
1 tsp. vanilla
4 eggs
1 - 15 oz. can pumpkin
1/2 c. milk
1/4 c. maple-flavored syrup
1 c. whipping cream
1/2 tsp. freshly grated or ground nutmeg
Recipe
Preheat oven to 350F. Butter two 8x4x2 or 9x5x3-inch loaf pans. Place nuts in bottom of pans; set aside.
Stir together flour, baking powder, cinnamon, the 3/4 tsp. nutmeg, baking soda and salt. Set aside.
In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1-2 minutes or until well combined. Add eggs, one at a time, beating just until combined after each. (Mixture may look curdled). Stir in canned pumpkin. Add dry ingredients and milk alternately, beating at low speed until well blended after each addition; scrape sides of bowl as necessary.
Pour batter into the prepared pans and smooth tops with a rubber spatula. Bake about 1 hour or until a wooden toothpick inserted near the center comes out clean.
Cool cakes in ppans on wire rack for 15 mins. Loosen edges with a narrow metal spatula and remove from pans. Cool cakes completely, nut side up, on wire racks. Wrap tightly in foil or store in airtight containers in cool place for up to 2 days. To serve, place cakes, nut side up, on a serving plate. Brush tops with 2 TBS of the maple-flavored syrup.
For the maple whipped cream (note from OP: DO try this! it's dreamy....), in a chilled bowl beat cream, remaining syrup and 1/2 teaspoon nutmeg just until stiff peaks form. Serve as dollops on cake.
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