Golden Pumpkin-Walnut Loaf

10 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner
Yield
16 servings (serving size: 1 slice)
November 2006
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 209
  • Caloriesfromfat 25%
  • Fat 5.9g
  • Satfat 0.7g
  • Monofat 2.1g
  • Polyfat 2.7g
  • Protein 3.2g
  • Carbohydrate 37g
  • Fiber 1.5g
  • Cholesterol 26mg
  • Iron 1.5mg
  • Sodium 190mg
  • Calcium 52mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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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Ratings & Reviews

hollysing's Review

Spangberg
February 18, 2014
Cut the sugar to 3/4 c. brown and 1/4. c. white. Used 2 Tbs oil plus 1/2 c. yougert or applesauce. Very fragrant and delicious. Used nutmeg instead of cardamon and cinnamon instead of mace. As another reviewer suggested, I used an 8x8 pan and cut it iinto bars.

mangobits's Review

Cansas
September 26, 2013
Switched things up a bit ---- used 1/4 cup WW flour with 1 cup white flour,1/4 tsp salt instead of 1/2 tsp, substituted 1/4 tsp clove and 1 tsp cinnamon for the mace, cut sugar down to 1/2 cup dark brown and 1/2 cup white....then did not add the raisins (just didn't have any at the moment ). What this does is make the bread not only super delicious but gets rid of 1/4 cup (12 teaspoons !) of sugar... increases the fiber (with the whole wheat flour) and increases spice fragrance and taste. YUM !

EllenDeller's Review

MadisonF
January 10, 2015
Wish I'd read the reviews first, because this is indeed too sweet as written. We decided to call it a dessert, but even then it' too sweet. Other than tripling the ginger, I made no changes and found it very moist and delicious (hard to cut into 16 pieces though, as it's a bit crumbly). Definitely a keeper, but with less sugar next ime.

Rikked's Review

daneanp
October 07, 2010
I just made this, and it's very tasty, moist, and yummy. I made it in a 9x9 pan instead and baked for about 30 minutes. Makes 16 bars that way. I omitted mace, as I didn't have any. Used 3/4 cup brown sugar and 1/4 cup sugar as suggested by another reviewer. Very good taste of the spices; pumpkin is subtle but you know it's a pumpkin bar anyway. The texture is very good with the cornmeal, a little "crunchy." I might use whole wheat flour next time to make it a little healthier.

MadisonF's Review

Reg1003
November 12, 2013
N/A

Spangberg's Review

Rikked
December 04, 2010
Very tasty bread! Did not have mace so did even substitution with nutmeg. I would probably increase overall spice amounts next time. For flour, I did 3/4 cup all-purpose, 1/4 whole-wheat and 1/4 buckwheat. Followed advice of 3/4 cup brown and 1/4 cup regular sugar.

chefmaggie's Review

chefmaggie
March 06, 2010
This was easy and deliciaus. The only change that I made was to plump the raisins in rum prior to adding. It keeps very well.

Cansas's Review

hollysing
October 22, 2011
Very good and unusual version of pumpkin bread. I used freshly ground cardamom and 1/4 tsp was definitely enough. I subbed cinnamon for mace. Mine took an extra 10 minutes to bake. Other than that made exactly as directed. Stays moist for days. I might use a little less raisins next time but definitely making again!

Druthz's Review

mangobits
January 16, 2012
This was easy to make, everyone enjoyed it and since my husband is not a raisin fan, I used cranberry, it was an excellent choice!

daneanp's Review

Druthz
October 12, 2013
Oh yum. I "accidentally" substituted chocolate chips for the raisins...DH doesn't really care for raisins. Is that bad?
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