Pumpkin and Walnut Bread

makes:  one loaf

Ingredients: 

1-1/4 lb. of pumpkin (fresh or canned)
6 T.  sugar
1 t. grated nutmeg
1/4 c. butter, melted
3 eggs, lightly beaten
3 c. flour
2 t. baking powder
1/2 t. salt
3/4 c. walnuts, chopped

Instruction:  

Preheat an oven to 350∘F.   If using fresh pumpkin, prepare and puree.  Add pumpkin to a large bowl.  Add the sugar, nutmeg, melted butter, and eggs the pumpkin and mix together.  Sift flour, baking powder and salt together in another large bowl and make a well in the center.  Add the pumpkin mixture to the center of the flour and stir until smooth.  Mix in walnuts.  Pour mixture in to prepared loaf pan and bake for 1 hour, or until golden a bread starts to shrink from sides.  Turn out on to a wire rack to cool.


This recipe is referenced from:  Bread, the breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter.
(I have made some small modifications to the recipe, the original can be found in this book)