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Pumpkin Walnut Bread Recipe
2 C. all-purpose flour
1 t. baking soda
1 t. baking powder
1 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground ginger
1/2 C. butter, room temperature
3/4 C. plus 1 T. sugar
2 large eggs, room temperature
1 C. canned pure pumpkin (not pumpkin pie filling)
1 1/2 t. grated lemon peel
1 t. vanilla extract
1/2 C. sour cream
1/2 C. whole milk
1 1/2 C. chopped walnuts
Position rack in center of oven; preheat to 325� F. Butter a 9 x 5 x 3-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, one at a time. Beat in pumpkin, lemon peel and
vanilla. Whisk sour cream and milk in a small bowl. Beat flour and sour cream
mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer
batter to prepared pan; smooth top. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 70 minutes.
Cool in pan 10 minutes, then turn out onto rack. (Can be made two days ahead.
Wrap in foil; store at room temperature.)
Makes 1 loaf.
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