nutty pumpkin bread

September 13, 2011
I'm asking forgiveness in advance.  Today, I have no photos of the bread guts.  Frankly, I didn't want to cut into this beauty of a pumpkin loaf because I'm gifting it to someone deserving of a whole loaf.  Family and close friends are more than fine with my cut-up, second-handish goodies.  But in this case, this girl deserves it whole.

Here comes the whole truth and nothing but the truth.  Said receiver of nutty pumpkin loaf is highlighting my hair after hours.  I know!  What a gal!  Not just any gal, she's only the most amazing hair wonder-worker in Austin, Texas.  No doubt, she'll likely also receive a marriage proposal on top of some fancy-pumpkiny-nutty-dessert-bread. 

I've been craving pumpkin ever since the weather turned a bit cooler.  By that, I mean, the mornings are only in the double digits.   Do believe me when I tell you that this yields the most delicious, moist and perfect pumpkin bread complimented by lots of walnuts and hazelnuts.

Nutty Seedy Pumpkin Bread
*yields 1 loaf
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1 1/4 cups of sugar
1/2 of a cup walnuts, chopped
1/2 of a cup walnuts, hazelnuts

1. Preheat oven to 350F.  Prepare a 9 x 5 inch loaf pan by lightly greasing with butter and flour; Set aside.
3. Whisk together flour, baking powder, baking soda and salt in a medium goal.
4. In the bowl of a stand mixer, mix together pumpkin puree, oil, eggs, pumpkin-pie spice, and sugar until smooth.
5. Using a spatula, fold in flour mixture until only just combined.  Make sure to not overmix the batter.
6. Carefully fold in nuts and save a handful to sprinkle on top.
7. Pour batter to the prepared loaf pan.
8. Place in preheated oven and bake for 40-50 minutes, or until a wooden pick inserted into the center comes out clean.
9. Cool in pan on rack for 5 minutes, then invert. You can serve warm or room temperature.

*Should you not have pumpkin-pie spice on hand (like me!), simply mix 1/8 teaspoon each of nutmeg, cloves, ginger and allspice along with 1/4 teaspoon of cinnamon.