Pumpkin Spice Loaf Recipe

 

Ingredients

 

Makes 2 loaves (16 to 20 slices total)

• 2 cups coarsely chopped black walnuts or chopped walnuts and hazelnuts (filberts)

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup butter, softened

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 1 teaspoon vanilla

• 4 eggs

• 1 (15-ounce) can pumpkin

• 1/2 cup milk

• 2 tablespoons maple­ flavored syrup

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Method:

1. Grease two 8x4x2-inch or 9x5x3-inch loaf pans. Place nuts in bottom of pans; set aside.

2. In a medium bowl stir together flour, baking powder, cinnamon, nutmeg, baking soda, and salt; set aside.

3. In a very large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugars and vanilla; beat 1 to 2 minutes or until well mixed. Add eggs, one at a time, beating just until combined after each addition. (Mixture may look curdled.)

4. Stir in pumpkin. Add flour mixture and milk alternately to beaten mixture, beating on low speed after each addition until well mixed; scrape side of bowl as necessary.  

5. Pour batter into the prepared pans and smooth tops with a rubber spatula. Bake in a 350°C oven about 1 hour or until a toothpick inserted near centers comes out clean.

6. Cool in pans on wire rack 15 minutes. Remove from pans. Cool completely nut sides up. Wrap; store overnight.

7. To serve, place nut sides up, on a serving plate. Brush tops with syrup.

Note: Dollop each slice with a little whipped cream that's beaten with a splash of maple syrup and a sprinkle of nutmeg.