Pumpkin-Walnut Bread

• Ready In: 20 mins
• Yields: 1 loaf

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.