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SWEET BREAD - Pumpkin-Walnut Bread
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| Pumpkin-Walnut Bread Bon Appétit | October 2000 (3.5 forks) Yield: Makes 1 loaf | |
| 2 cups | all purpose 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 | ground ginger |
| 1/2 cup (1 stick) | unsalted butter, room temperature |
| 3/4 cup plus 1 tablespoon | sugar |
| 2 large | eggs, room temperature |
| 1 cup | canned pure pumpkin |
| 1 1/2 teaspoons | grated lemon peel |
| 1 teaspoon | vanilla extract |
| 1/2 cup | sour cream |
| 1/2 cup | whole milk |
| 1 1/2 cups | chopped walnuts |
Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)
Read More http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Walnut-Bread-104077#ixzz278mwacLe
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