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Pumpkin Walnut Bread

 
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La Belle Cuisine

Pumpkin Walnut Bread

The Art and Soul of Baking
by Cindy Mushet, Sur la Table ©
2008, Andrew McMeel Publishing

Makes 1 loaf

“This is the loaf you want on that gorgeous fall day when
it’s too beautiful outdoors to fuss in the kitchen for long.”

2 cups (10 ounces) unbleached
all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs, at room temperature
1/3 cup (2 3/4 ounces) water
1 1/2 cups (10 1/2 ounces) sugar
1 cup (9 ounces) canned pumpkin purée
[NOT pumpkin pie filling]
1/2 cup neutral-flavor vegetable oil
(such as canola)
1 teaspoon pure vanilla extract
1 cup (4 ounces) chopped toasted walnuts

1. Preheat the oven to 350 degrees F and position an oven rack in the center. Lightly coat a 9- by 5-inch loaf pan with melted butter or high-heat canola
oil spray and line it with a piece of parchment paper that extends 1 inch
beyond the edge of both sides of the pan. In a large bowl, whisk together
the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until
thoroughly blended. In a medium bowl, whisk together the eggs and water. Add the sugar and blend well. Add the pumpkin purée, vegetable oil, and
vanilla extract and blend well.
2. Add the pumpkin mixture to the dry ingredients and whisk until blended and smooth. Add the walnuts and stir until they are evenly distributed.
Use a spatula to scrape the batter into the prepared loaf pan and level
the top.
3. Bake for 55 to 65 minutes, until the bread is firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack
to cool completely. To serve, cut into 1/2-inch-thick slices by sawing
gently with a serrated knife. Any leftovers should be wrapped in plastic
and stored at room temperature for up to 2 days, or in the refrigerator
for up to 4 days.

Key Ingredient: Flour
The primary difference among flours is the amount of protein they contain.
One with a high protein content, like bread flour, will yield a strong, resilient
dough, Cake flour, with a much lower protein content, will produce a tender,
fine crumb. All-purpose flour, a blend of flours with varying amounts of pro-
tein, is suitable for most types of baking. Many professional bakers maintain
that the chemical bleaches most millers use change the flour’s flavor, so they
prefer unbleached.

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