Golden Pumpkin-Walnut Loaf

(from shawn’s recipe box)

Seal this quick bread in plastic, then wrap with a pretty kitchen towel and tie it up with a ribbon. Add a card that suggests toasting slices of this moist bread for breakfast and spreading with light cream cheese for a special treat. You can even include a small crock of cream cheese in a basket with the bread for a hand-delivered gift.

Source: Cooking Light, NOVEMBER 2006

Serves 16 people

Categories: Bread

Ingredients

  • * 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • * 1/2 cup yellow cornmeal
  • * 1 1/2 teaspoons baking powder
  • * 1 teaspoon ground ginger
  • * 1/2 teaspoon salt
  • * 1/4 teaspoon baking soda
  • * 1/4 teaspoon ground cardamom
  • * 1/4 teaspoon ground mace
  • * 3/4 cup packed dark brown sugar
  • * 1/2 cup granulated sugar
  • * 2 large eggs, lightly beaten
  • * 1 cup canned pumpkin
  • * 3 tablespoons canola oil
  • * 1 1/2 teaspoons vanilla extract
  • * 1 cup golden raisins
  • * 1/2 cup chopped walnuts
  • * Cooking spray

Directions

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.

  3. Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 × 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

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