We wanted our Pumpkin-Nut Bread recipe to capture the flavors of pumpkin pie, without making the loaf overly dense or sweet. Using the quick bread mixing method, we combined wet and dry ingredients separately, then mixed the two together until just barely combined. This prevented an overmixeded, dense batter. A combination of baking soda and baking powder gave the batter the best rise without altering the flavor. Cinnamon, nutmeg, and ginger give the bread strong pumpkin pie flavor; granulated sugar sweetens the bread while letting the pumpkin flavor shine through. Toasting the nuts in a skillet until lightly browned gives our Pumpkin-Nut Bread an extra burst of flavor.
Makes one 9-inch loaf
Be sure to buy unsweetened canned pumpkin, not pumpkin pie filling, which is preseasoned and sweetened. This is a fairly stiff batter that takes a bit of stirring to incorporate the liquid ingredients into the dry. Stop mixing as soon as the batter comes together.
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