Quick- Pumpkin-Walnut Bread
List of Ingredients
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cups (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs, room temperature
1 cup canned pure pumpkin
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract 1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups chopped walnutsRecipe
Position rack in center of oven; preheat to 325 degrees F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be make 2 days ahead. Wrap in foil; store at room temperature.)
BA 10/2000
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