It's that time of the year again. As you saunter throughout you local market, every turn has you coming face-to-face with large orange orbs called pumpkins. Pumpkins are a great food and loaded with nutrients. What you want to watch out for, however, is some of that canned crud called "pumpkin pie filling." That stuff is so terrible and fake it should be reserved only for elected officials. What you want to look for (if you're buying a canned product) is pure pumpkin puree.
Though the most popular dessert for this time of the year is the beloved pumpkin pie, there are many other things you can make with pumpkin puree. One of my favorite dishes, and used as both a dessert and breakfast, is a luscious Pumpkin Walnut Bread. It is very easy to prepare and if you get the urge to bake a few loaves, it freezes well too.
From this recipe, you get two loaves of moist tasty bread for only two hours of your time. Not too bad of an investment!
Ingredients needed to make Pumpkin Walnut Bread (makes 2 loaves):
- 1 3/4 cups pumpkin puree (not canned pumpkin pie filling)
- 1 1/2 cups brown sugar
- 1/2 cup butter, softened
- 3 eggs, beaten
- 4 cups flour
- 2 Tbs. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 2 cups chopped walnuts
- Pre-heat your oven to 350 degrees. Line the bottom of two 9x5 loaf pans with parchment paper.
- In a mixer with the paddle attachment, beat the pumpkin puree, brown sugar, butter and eggs until smooth.
- Stir in the flour baking powder, cinnamon, nutmeg, salt and walnut just until it is combined.
- Spoon the batter into the prepared pans and even out.
- Place in the oven and bake 90 minutes or until the sides break away from the pan.
- Remove from the oven and let cool 10 minutes in the pans.
- Remove from the pan and let cool on a rack.
The book Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals, is now in its third printing and available worldwide, including the official website for Downton Abbey!