Pumpkin Walnut Loaf

Even though pumpkin is usually associated with the advent of Fall and Halloween, it is healthy and nutritious all year round. This recipe, which appeared in a local newspaper many years ago, can be made at any time, and is sure to delight family members and friends every time you make it. And… it is not fattening! So roll up your sleeves and get ready for this simple and delicious pumpkin-bread!

Ingredients:

2 cups all-purpose flour

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

½ teaspoon baking soda

1teaspoon salt

1 egg

1 egg white

1½ cups solid pack pumpkin

½ cup granulated sugar (or splenda)

½ cup packed brown sugar (again, splenda can be substituted)

½ cup undiluted evaporated skimmed milk

1tablespoon vegetable oil

¼ cup chopped walnuts

Directions:

1. Combine flour, pumpkin pie spice, baking soda, baking powder and salt in a medium bowl.

2. Blend egg, egg white, pumpkin, granulated sugar, brown sugar, evaporated milk and oil in a large mixing bowl. Add flour mixture; mix just until moistened. Pour into greased 9 inch X 5 inch loaf pan and sprinkle with nuts.

3. Bake in a pre-heated 350-degree oven for 60-65 minutes or until wooden pick inserted comes out clean. Cool for 10 minutes. Store tightly covered at room temperature or in the freezer.

Once you try this pumpkin loaf, you will find yourself making it often. It is very versatile and can be served toasted, cool or warm. It makes for a great “morning treat” as well as an afternoon snack or evening “dessert bread.”

Try it soon. You won’t be disappointed. (And if you are making some in the next day or so, I am free. Why don’t you give me a call and I will come by and join you in a snack!

Happy Pumpkin-bread!

For more pumpkin loaf ideas:

http://southernfood.about.com/b/a/117586.htm