Sunday, September 11, 2011

Super Moist Pumpkin Nut Bread

This evening’s baking project was pumpkin nut bread. I’ve been using the same recipe since college days. It’s so moist, and freezes well. When I make up this bread, I bake it in miniature-sized loaf pans and freeze up about half of it. I like to have this bread on hand to be able to pull out of the freezer to serve at brunches and teas. Here’s the recipe:


1 cup butter, softened
4 cups granulated sugar
6 eggs
1 large (29 oz.) can pumpkin
1 cup water
2 ½ cups all purpose flour
2 cups whole wheat flour
2 ½ tsp. baking soda
1 tsp. baking powder
1 ½ tsp. salt
2 tsp. cinnamon
1 ½ tsp. ground cloves
1 ½ cups chopped walnuts

Blend butter and sugar together in large bowl. Add eggs, pumpkin and water. Blend in flours, soda, baking powder, salt, cinnamon and cloves. Stir in nuts. Grease 4 regular sized loaf pans, or 10 miniature-sized loaf pans. Pour in batter. Bake large loaves for about an hour and small loaves for about 35-40 minutes, or until toothpick inserted in center comes out clean. Loose sides of loaves from pans; remove from pan. Cool loaves on rack before slicing.

Happy baking!

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