---------- Forwarded message ----------
From: [EMAIL PROTECTED]
Date: Sun, 12 Nov 2006 18:52:41 -0500 (EST)
Subject: Pumpkin Walnut Bread
To: [EMAIL PROTECTED]
Pumpkin Walnut Bread
2 c. all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 c. (1 stick) unsalted butter, room temperature
3/4 c. plus 1 tbsp sugar
2 large eggs, room temperature
1 c. canned pure pumpkin
1-1/2 tsp grated lemon peel
1 tsp vanilla extract
1/2 c. sour cream
1/2 c. whole milk
1-1/2 c. chopped walnuts
Position rack in center of oven--preheat to dg325. Butter 9- by 5- by
3-inch metal loaf pan.
Sift first seven ingredients into medium bowl. Using electric mixer,
beat
butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat
in eggs, one at a time. Beat in pumpkin, lemon peel and vanilla.
Whisk sour cream and milk in small bowl. Beat flour and sour cream
mixtures alternately into batter in two additions each. Fold in nuts.
Transfer batter to pan and smooth top. Sprinklw with 1 tablespoon sugar.
Bake bread 70 minutes or until tests clean. Cool in pan 10 minutes. Turn
out onto rack; cool.
Makes 1 loaf.
Sherri
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