Pumpkin Walnut Bread

I adore all things made with pumpkin.  I stumbled across this recipe and tried it.  It made the moistest, most delicious pumpkin bread.  If you keep the bread in the pan it is baked in, cover it with wax paper and then double wrap it with foil, it will stay moist for an entire week. 

Pumpkin Walnut Bread
Adapted from The Art and Soul of Baking as published in Gourmet

2 cups (10 ounces) unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs, at room temperature
1/3 cup water
1 1/2 cups (10 1/2 ounces) sugar
1 cup (9 ounces) canned pumpkin puree (NOT the pre-seasoned pumpkin pie filling)
1/2 cup neutral-flavor vegetable oil (such as canola)
1 teaspoon pure vanilla extract 1 cup (4 ounces) chopped toasted walnuts (toast in the oven or in a small pan on the stove)

Preheat the oven to 350 degrees. Lightly coat a loaf pan  with melted butter. Use a large bowl to whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger and salt. In a separate smaller bowl, whisk together the eggs and water. Blend in the sugar until well incorporated, then add the pumpkin puree, vegetable oil and vanilla extract. Blend these wet ingredients together well.

Add the pumpkin mixture to the dry ingredients and whisk until smooth. Stir in the walnuts until they are evenly distributed. Use a spatula to scrape the batter into the prepared loaf pan and level the top.

This is a thick loaf, so bake for 55 to 65 minutes, until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Cool completely on a cooling rack.  The best technique for serving is to use a serrated knife to saw through the bread, cutting 1/2-inch thick slices


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