Walnut Coated Spicy Pumpkin Bread

PanNan's Note:

An old Cooking Light recipe. This combination of spices is wonderful. I don't recommend substituting pumpkin pie spice for the individual spices - it's not the same. Note to World Tour participants - I believe the ingredients are typical for the Western U.S. where walnuts are grown.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 24

Yield: 2.0 loaves

• 3 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 1/3 cups packed brown sugar
• 3/4 cup 1% low-fat milk
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 (15 ounce) can pumpkin
• cooking spray
• 1/3 cup chopped walnuts

Directions:

1. Preheat oven to 350.
2. Lightly spoon flour into measuring cups; level with a knife.
3. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
4. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.
5. Add to flour mixture, stirring just until moist.
6. Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
7. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
9. Cut each loaf into 12 slices.

Reviews

[~Nimz~]

This was very good and easy to make. Thanks again PanNan.

[SpareTimeChef]

Pretty good! My first try at pumpkin bread. I threw in some dried cranberries. I was trying to get more of a dense bread, but really, no complaints. And as someone else suggested, delicious with a spread of pumpkin butter.

[So Cal Gal]

This is excellent pumpkin bread!! It's soft and moist and perfectly spiced--with less fat and calories than ususal! I scaled the recipe down to one loaf; used whole wheat pastry flour, sodium-free baking powder, and nonfat milk--and all of that worked well. Next time I may try adding a bit of orange zest--to see if we like it that way--but it's also wonderful the way it is! This is the pumpkin bread recipe I've been searching for! Thanks for sharing it PanNan!!