- 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
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.
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.
EllenDeller's Review
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.
MadisonF's Review
N/A
daneanp's Review
Oh yum. I "accidentally" substituted chocolate chips for the raisins...DH doesn't really care for raisins. Is that bad?
mangobits's Review
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 !
Druthz's Review
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!
Cansas's Review
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!
Spangberg's Review
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.
Rikked's Review
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.
chefmaggie's Review
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.
hollysing's Review