Pumpkin Walnut Breakfast Bread |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 12 |
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I bake this bread often and it is a hit at breakfast at the B&B. Freezes well. I make mini loaves and freeze them to put into Christmas stockings. Ingredients:
1/2 cup canola oil |
1 cup sugar |
1/2 cup plus 2 tablespoons molasses |
3 large eggs |
1 15-ounce can pure pumpkin |
1/2 cuo buttermilk |
2 3/4 cups all purpose flour |
1 1/2 teaspoon baking soda |
1 teaspoon salt |
2 teaspoons ground ginger |
1 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1 cup medium chopped walnuts |
Directions:
1. Combine flour, salt, baking soda and spices and set aside
2. With an electric mixer beat together oil, sugar, molasses and eggs until smooth
3. Add the pumpkin and beat until well blended
4. Alternately add the flour and butter until smooth
5. Stir in chopped walnuts
6. Pour into 2 oiled standard size bread pans
7. Bake at 350 for 30-36 minutes or until a toothpick inserted into the middle comes out clean
8. Cool completely before removing from pans
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