Pumpkin Nut Bread

In preparation of our 2nd annual Pastors' Christmas Open House party at our home I have been baking up a storm. Lots and lots and millions of cookies. I figured some people might appreciate a loaf of deliciousness. A change from the cookies. I found this recipe from Good Things Catered and new I had to try it. Katie's recipes have been very big successes for me in the past and this just sounded too delicious.

It is.
You will love it.

Perfectly moist.

Perfectly spiced.

Mmm.

Ingredients

1 1/2 c. all-purpose flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

3 tsp ground cinnamon

1 1/2 tsp ground ginger

1 tsp ground nutmeg

1/2 tsp ground cloves

1/3 c. milk

1/2 tsp vanilla

4 Tbsp oil

2 Tbsp unsalted butter, softened

1 c. granulated sugar

1/3 c. packed brown sugar

2 large eggs

1 c. pumpkin puree

1 c. chopped walnuts, plus more for topping

-Preheat oven to 350 degrees and prepare loaf pan (or mini loaf pans)

-In medium bowl, combine flour, soda, powder, salt, spices and whisk to combine.

-In large bowl of mixer beat oil, butter and sugars until creamy until lightened in color and texture, about 3 minutes.

-Beat in eggs one at a time.

-Add pumpkin puree and beat until combined; scrape down sides of bowl.

-Add milk and vanilla and beat until combined; scrape down sides of bowl.

-With mixer on lowest setting, add flour mixture just until barely combined.

-Remove bowl from mixer and fold in 1 c. walnuts.

-Scrape batter into pan(s) and spread evenly.

-Top with extra chopped walnuts and place into oven.

-Bake about until a toothpick inserted in center comes out clean, about 1 hour for regular loaf and 35-40 minutes for mini loaf.

-Remove from oven and let cool in pan for 20 minutes.

-Turn out onto wire rack and let cool completely.