Pumpkin-Walnut Bread

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 cups all purpose 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 ground ginger

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup plus 1 tablespoon sugar

2 large eggs, room temperature

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

Directions:

1. Position rack in center of oven; preheat to 325°F. Butter 9x5x3-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 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour 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.
2. Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)

By RecipeOfHealth.com