Pumpkin Quick Bread – Whole Wheat with Walnuts

If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.

You could, of course, forget about counting calories, toast a thick walnut-studded slice, and slather with cream cheese. Either way works.

recipe adapted from Bernard Clayton’s New Complete Book of Breads

Pumpkin Quick Bread – Whole Wheat with Walnuts

makes one 8 1/2 x 4 1/2-inch loaf

Wet Ingredients              Volume          Ounces          Grams
pumpkin puree                   3/4 cup + 2 tbsp  7.5          214
brown sugar, packed             3/4 cup           5.8          165
butter, unsalted                1/4 cup           2             57
large egg                         1 each

Dry Ingredients              Volume          Ounces          Grams
whole wheat flour                 2 cups          9            255
baking powder                     2 tsp
cinnamon, ground                1/2 tsp
nutmeg, freshly grated          1/4 tsp
kosher salt                     1/2 tsp
walnuts, coarsely chopped         1 cup           4.25         120

Notes:

• Have all of the ingredients at room temperature before continuing.
• Use whole wheat pastry flour for a more tender quick bread.
• Sifting the dry ingredients is unnecessary. In any recipe that calls for sifting the dry ingredients, stirring with a wooden spoon disperses the ingredients more evenly, says Shirley Corriher. Less mess. Less powder inhaled.

Instructions:

Preheat Oven    350ºF/177ºC

Mix Wet         Mix all of the wet ingredients until smooth.

Mix Dry         In a separate container, mix all of the dry
                ingredients, except the chopped walnuts, until
                evenly incorporated.

Add the 3/4 of dry ingredients to the wet ingredients. Mix briefly
and add the chopped walnuts. Add the rest of the dry ingredients and
mix just until incorporated, taking care to prevent over-mixing. The
batter will be firm and dry in some spots.

Pan             Spoon the batter into a buttered 8 1/2 x 4 1/2 loaf
                pan lined with parchment paper. Smooth the tops and
                "score" the top of the batter with a greased knife,
                if desired.

Bake            Bake at 350ºF/177ºC for about 1 hour, until a wooden
                skewer or cake tester comes out clean when inserted in
                the center of the loaf.

Cool            At least 15 minutes before removing from the loaf
                pan.

Whole wheat pumpkin walnut bread crumb.

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