Saturday, October 1, 2011

Northeastern Pumpkin Walnut Bread

It's a chilly, wet autumn day here in New Hampshire. What better to do that fire up the oven and make some good use of the pumpkin I had already roasted.

16 oz roasted pumpkin puree  (15-oz can pumpkin puree can be substituted but add 1 Tablespoon more oil)
4 eggs
3/4 cup vegetable oil
2/3 cup water
2 cups white sugar
1 teaspoon vanilla
1 cup honey
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons sea salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
 1/2 teaspoon ground ginger
toasted walnuts
1 cup toasted oats
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two  loaf pans.    
In a large bowl, mix together pumpkin puree, eggs, oil, water, sugar, honey, and vanilla until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger,and toasted walnuts. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Toast your oatmeal on a flat pan with a bit of cinnamon and sugar. It only need a few minutes. Add to the top of the unbaked bread.  Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


Anonymous said...

Oh my, now I know what to do with the extra can of pumpkin! I love the idea of the toasted oatmeal on top! Nice Job Kim!

TaGa_Luto said...

Bookmarked. Will be making this when i come back from Chi-Town trip. Love the toasted oatmeal idea.

Jean Has Been Shopping said...

Oh, that bread looks so good & healthy! Yum!

Jackie said...

This looks fab!!! I can't wait to move so I can start cooking again! Will be visiting your blog ALOT, love your recipes!!


Veronica said...

I'm freaking over your bread pan with the scalloped edges. That is SO cool! And the bread--gorgeous. Mmmm

Shirley said...

Great blend of spices!

Michael Ann said...

This bread looks awesome. Right up my alley!!

Michael Ann
The Big Green Bowl

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