Golden Pumpkin-Walnut Loaf

Becky Luigart-Stayner

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.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 25%
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 3.2g
  • Carbohydrate: 37g
  • Fiber: 1.5g
  • Cholesterol: 26mg
  • Iron: 1.5mg
  • Sodium: 190mg
  • Calcium: 52mg

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

Preparation

  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.
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