In honor of Thanksgiving, I'm posting 'my' recipe for Pumpkin Walnut bread.
And when I say 'my' I mean it's originally from Bon Appetit..... But I make it every year so I'm claiming some amount of ownership here.
In any event, here it is:
2 cups all purpose flour (I use White Lily)
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 cup (1 stick) unsalted butter, room temperature (leave it out overnight for best results)
3/4 cup plus 1 tablespoon sugar
2 large eggs, room temperature (again, leave them out overnight)
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 walnuts
- Position rack in center of oven and preheat to 325 degrees Farenheit
- Butter 9x5x3-inch metal loaf pan
- Sift first 7 ingredients into medium bowl
- Using electric or stand 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 small bowl
- Beat flour mixture 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
And now I'm gonna sound a little bit like Ina Garten but this is really important: Buy good stuff (as in don't use old spices and baking powder) and make sure your butter and eggs are at room temperature. It makes an enormous difference!
xo - Tonya