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Golden Pumpkin-Walnut Loaf

Becky Luigart-Stayner
Yield 16 servings (serving size: 1 slice)
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.

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

Nutrition Information

  • calories 209
  • caloriesfromfat 25 %
  • fat 5.9 g
  • satfat 0.7 g
  • monofat 2.1 g
  • polyfat 2.7 g
  • protein 3.2 g
  • carbohydrate 37 g
  • fiber 1.5 g
  • cholesterol 26 mg
  • iron 1.5 mg
  • sodium 190 mg
  • calcium 52 mg

How to Make It

  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 x 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.