I consider pumpkin season to be over with Thanksgiving, or at the very latest the end of November. After that, the Yuletide flavors, such as gingerbread, peppermint, eggnog, and the like, take center stage. This Pumpkin Walnut Bread is the big cucurbit's last hurrah at our house, and a rousing sendoff it is! If you like dried fruits by all means add some, but I prefer to add only nuts. I love this bread spread with plain cream cheese, or with no topping at all, and I will enjoy every slice until it is time to move on from fall to winter holiday flavors.
Pumpkin Walnut Bread
1 C. pumpkin purée
2 eggs
1/2 C. canola oil
1 tsp. vanilla
1 C. sugar
1 C. flour
1/4 tsp. salt
3/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
pinch of cloves (optional)
1/2 C. coarsely chopped walnuts
Combine the first 4 ingredients in a large bowl and mix well. In a medium-sized bowl, sift together the next 8 ingredients. Add to the wet ingredients and mix until just combined. Stir in the walnuts.
Pour the batter into a well-greased loaf pan. Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before removing from the pan. Makes one loaf (about 12 servings).
Note: This recipe can also be used to make 12 muffins. Bake at 375 degrees for 20 minutes.
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