This is a simple, sweet quickbread (more of a cake, really). It pumpkin purée into the batter as well lots of brown sugar, butter, cinnamon, and a generous quantity of chopped walnuts.

I had intended to try to cut the calories in these loaves slightly by replaing some of the butter with unsweetened applesauce, but it turns out that the Kidlet polished off all the applesauce a few days ago, so I wasn't able to test that particular modification. I also think that this recipe would probably work well with whole wheat flour in place of the all-purpose, but I decided to not try that substitution just yet. I did did adjust the spices slightly. Instead of 1 tsp. of cinnamon + 1/2 tsp. of nutmeg, I opted for 1 tsp. of mixed spice + 1/2 tsp. of cinnamon. Really, either way would be fine though.

Pumpkin-Walnut Bread

Slightly adapted from Bernard Clayton's New Complete Book of Breads

Ingredients

• 1 3/4 c. pumpkin (fresh or canned)
• 1 1/2 c. brown sugar
• 1/2 c. unsalted butter, melted
• 3 large eggs
• 360g all-purpose flour (or try subbing whole wheat)
• 2 Tbsp. baking powder
• 1 tsp. mixed spice
• 1/2 tsp. ground cinnamon
• 1/2 tsp. coarse sea salt, ground
• 2 c. chopped walnuts (or pecans)

Directions

1. Preheat oven to 180°C (350°F) and grease two loaf pans (preferably 8x4"/20x10cm).
2. Combine the pumpkin, brown sugar, butter, and eggs and mix well.
3. Add the flour (without mixing it in) and sift in the baking powder. Add the mixed spice, cinnamon, and salt as well.
4. Mix in the dry ingredients until almost fulling incorporated. Add the walnuts and continue mixing.
5. Divide the batter between the prepared pans and smooth the top.
6. Bake at 180°C 350°F) for 45-55 minutes.
7. Let cool in tins for 5-10 minutes, then turn out of tins and transfer to wire rack to finish cooling.
8. If possible, wrap the loaves in tin foil once cooled and let stand at room temperature for 1-3 days before slicing.