Pumpkin - Walnut Bread

Name: Pumpkin - Walnut Bread
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12 serving(s)
Ingredients: 1 1/4 cups packed dark brown sugar (250 gms); 1/2 cup butter, softened (114 gms); 2 large eggs (100 gms); 1 (15 ounce) can canned pumpkin (425 gms); 1/2 cup half-and-half (236 gms) or 1/2 cup milk (236 gms); 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour (350 gms); 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 -2 teaspoon ground cinnamon, to taste; 1/4 teaspoon ground ginger, to taste; 1/2 teaspoon ground nutmeg, to taste; 1 cup chopped walnuts (120 gms) (optional); 1/2 cup raisins (optional) or 1/2 cup chopped dates (optional); 1/2 cup mini chocolate chips (optional) or 1/2 cup cinnamon baking chips (optional)

Submitted by Steve_G

"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."

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Ready In:: 1hr 30mins
Ingredients:: 15
Serves:: 12

ingredients

1 ¹⁄₄ cups packed dark brown sugar (250 gms)
¹⁄₂ cup butter, softened (114 gms)
2 large eggs (100 gms)
1 (15 ounce) can canned pumpkin (425 gms)
¹⁄₂ cup half-and-half (236 gms) or 1/2 cup milk (236 gms)
1 teaspoon vanilla extract
2 ¹⁄₂ cups all-purpose flour (350 gms)
1 ¹⁄₂ teaspoons baking soda
1 teaspoon salt
1 -2 teaspoon ground cinnamon, to taste
¹⁄₄ teaspoon ground ginger, to taste
¹⁄₂ teaspoon ground nutmeg, to taste
1 cup chopped walnuts (120 gms) (optional)
¹⁄₂ cup raisins (optional) or 1/2 cup chopped dates (optional)
¹⁄₂ cup mini chocolate chips (optional) or 1/2 cup cinnamon baking chips (optional)

directions

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.

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Reviews

Hi Steve...I made your Pumpkin-Walnut bread yeaterday, and wow did it ever come out great, very moist, and had a wonderful flavor, I made it with half and half cream, and omited the dates and the raisins, and added chocolate chips and the walnuts, I also drizzled a vanilla glaze on the cakes, and baked them in 3 mini loaf pans, cause, I gave one away. Thank you Steve for a wonderful Pumpkin bread, I will be definately be making this again, it was delicious!...5 stars all the way. :-)

Kittencalrecipezazz
Mmmmm tasty! I made with pepitos & rum-soaked raisins - truly nice texture for mid-am treat while working through Christmas - not at all greasy or heavy. It kept me away from some pretty poor food choices as well! Without feeling deprived in the least! I made in 4 mini loaf pans - I still have 1 frozen - freezes/thaws great! I have to try it toasted - my suspicion is it will be even better! Thanks Steve G for a great recipe - wanna make again with dates - Mmmmm!

Busters friend