I love the holidays and pumpkin bread is just one of those treats I enjoy having around Thanksgiving.This recipe is called Pumpkin Nut Loaf Cake only because it is has a consistency almost like a cake. It smells wonderful and tastes even better!
Pumpkin Nut Loaf Cake
2 large eggs
2 cups sifted cake flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
½ tsp baking soda
1 can (15oz) unsweetened pumpkin
1 cup dark brown sugar
½ cup heavy cream
2 Tbsp butter, melted
½ cup chopped walnuts
Arrange a rack in the middle of the oven and preheat the oven to 400. Lightly coat a 9×5 inch loaf pan with cooking spray.
To make the batter stir the flour, pie spice, baking powder , salt and baking soda together in a large bowl. Whisk together the eggs, pumpkin, brown sugar, cream and melted butter in a large glass measure. Pour into the flour mixture and mix until just moistened.
Pour the batter into the prepared pan and top with the chopped nuts.
Cover loosely with foil that has been lightly spayed with oil. Bake for 25 minutes.
Removed the foil and continue to bake for another 20-25 minutes or until a wooden pick inserted in the center comes out clean. I cooked it a bit longer than 25 minutes! Cool in the pan for 5 minutes, then invert onto a rack to cool completely.
Store tightly wrapped in plastic. Makes one loaf. This loaf also freezes well.