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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon ginger |
1/2 cup butter, at room temp |
3/4 cup sugar |
1 tablespoon sugar |
2 large eggs, at room temp |
1 cup canned pumpkin puree |
1 1/2 teaspoons lemon rind, grated |
1 teaspoon vanilla extract |
1/2 cup sour cream |
1/2 cup whole milk |
1 1/2 cups chopped walnuts |
Directions:
1. Preheat oven to 325°.
2. Butter 9x5x3-inch metal loaf pan.
3. Shift first 7 ingredients into medium bowl.
4. Using electric mixer, beat butter in large bowl until light.
5. Gradually beat in sugar.
6. Beat in eggs 1 at a time.
7. Beat in pumpkin, lemon peel land vanilla.
8. Whisk sour cream and milk in small bowl.
9. Beat flour and sour cream mixtures alternately into batter in 2 additions each.
10. Fold in nuts.
11. Transfer batter to pan and smooth.
12. Sprinkle with 1 tablespoon sugar.
13. Bake bread until tester inserted into center comes out clean, 50 - 60 minutes.
14. Cool in pan for 10 minutes.
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