One Perfect Bite: New England Pumpkin Walnut Bread

Sunday, September 20, 2015

New England Pumpkin Walnut Bread

From the kitchen of One Perfect Bite...I just can't seem to help myself. I need another recipe for pumpkin bread like I need a hole in the head, but, as you can see, that hasn't stopped me from looking. The oatmeal topping on top of this bread caught my eye and I simply had to give the recipe a try. Strangely enough it doesn't add much flavor to the finished loaf and it seems to be used more for the sake of appearance than flavor. This is a very sweet cake, similar in flavor to a Passover honey cake, and if you like honey cake you'll love this sweet quick bread. The pumpkin puree keeps the loaf moist and its flavor improves as the loaf ages. This is a very simple bread to make and if you have a strong arm it can be prepared with a couple of bowls and a wooden spoon. The recipe comes Taste of Home magazine and while I increased the amount of cinnamon, cut back a smidge on the cloves, this is their recipe. If you are looking for a new pumpkin bread, you might want to give this one a try. Here is how the bread is made.

New England Pumpkin Walnut Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
Topping
1/2 cup old-fashioned oats
1/4 teaspoon sugar
1/8 teaspoon ground cinnamon
Bread
1 can (15 ounces) solid-pack pumpkin
4 large eggs
3/4 cup canola oil
2/3 cup water
2 cups sugar
1 cup honey
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup coarsely chopped walnuts, toasted

Directions:
1) Preheat oven to 350 degrees F. Lightly spray 2 (9 x 5-inch) loaf pans. Line bottom of pans with parchment paper and spray again.
2) In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.
3) Bake walnuts in a shallow pan for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally
4) Combine pumpkin, eggs, oil, water, sugar, honey and vanilla in a large bowl and beat until blended.
5) In another bowl, whisk flour, baking soda, salt and spices.
6) Gradually beat dry ingredients into pumpkin mixture. Fold in walnuts. Pour mixture into prepared pans. Sprinkle tops with oat mixture.
7) Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).