Pumpkin Nut Bread
A staple of fall, this bread is sure to keep out the autumn chill.
INGREDIENTS | YIELDS 1 LOAF
- 1 cup (2 sticks) unsalted butter
- 1½ cups brown sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 cup solid-pack pumpkin purée
- ½ cup milk
- 1 cup walnuts, toasted and chopped
- ⅓ cup granulated sugar
Preheat oven to 350°F. Coat a 9″ × 5″ loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
Beat butter and brown sugar together until smooth and creamy. Add eggs one at a time. Combine all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Stir together pumpkin and milk and add to creamed mixture alternately with flour mixture. Fold in walnuts.
Transfer batter to prepared pan. Sprinkle the top evenly with granulated sugar and bake 20 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
Remove from oven and cool 10 minutes before removing from pan. Cool on a rack.
Any thick purée can be used to make this bread. Canned pumpkin is the most prevalent, but why not make your own? Peel and dice 2–3 cups of pumpkin, butternut squash, acorn squash, sweet potatoes, or yams. Toss in 1 tablespoon vegetable oil, then spread on a baking sheet in a single layer and roast at 450°F until tender and just golden, about 30 minutes. Purée in a food processor, then bake to your heart's content.