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Pumpkin-Nut Bread  

• Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 (15 oz) can pumpkin
  • 1 cup sugar
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup coarsely chopped pecans or walnuts

• Directions

  1. Preheat oven to 350 degrees, generously coat a 9x5-inch loaf pan with cooking spray and set aside
  .
  2. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger until thoroughly combined.
  3. In a separate bowl, whisk together the pumpkin, sugar, melted butter, eggs, and vanilla until mixture is frothy.
  4. Use a rubber spatula to gently fold the pumpkin mixture into the flour mixture just until combined. Don't over mix or bread will be tough. Fold in the nuts. Batter will be very thick.
  5. Scrape batter into prepared pan.
  6. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 45 to 55 minutes.
  7. Cool in pan for 10 minutes, then unmold onto a wire rack to cool for 1 hour. Wrap tightly in plastic wrap or zip closure bag. Better if stored overnight and served next day.
• • Yields: one 9-inch loaf

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