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.

EllenDeller's Review

Cansas
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.

MadisonF's Review

MadisonF
November 12, 2013
N/A

daneanp's Review

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

mangobits's Review

Reg1003
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 !

Druthz's Review

Rikked
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!

Cansas's Review

chefmaggie
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!

Spangberg's Review

hollysing
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.

Rikked's Review

mangobits
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.

chefmaggie's Review

Druthz
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.
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