Pumpkin Spice Loaf
Every Thanksgiving requires a touch of pumpkin
such as this seasonal cross between pumpkin
bread and pumpkin cake. Each serving is divine
topped with a mighty dollop of maple whipped cream.
Prep: 40 minutes Bake: 1 hour
2 cups coarsely chopped black walnuts or a
mixture of chopped walnuts and hazelnuts (filberts)
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. freshly grated nutmeg
or ground nutmeg
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened 1 cup granulated sugar
1 cup packed brown sugar
1 tsp. vanilla
4 eggs
1 15-oz. can pumpkin
1/2 cup milk
1/4 cup maple-flavored syrup
1 cup whipping cream
1/2 tsp. freshly grated nutmeg or ground nutmeg
Preheat oven to 350 [degrees]. Butter two 8x4x2-
or 9x5x3-inch loaf pans. Place nuts in bottom of
pans; set aside.
Stir together flour, baking powder, cinnamon, the
3/4 teaspoon nutmeg, baking soda, and salt. Set
aside.
In a very large mixing bowl beat butter with an
electric mixer on medium speed for 30 seconds.
Add granulated and brown sugars and vanilla;
beat 1 to 2 minutes or until well combined. Add
eggs, one at a time, beating just until combined
after each. (Mixture may look curdled.) Stir in
canned pumpkin. Add dry ingredients and milk
alternately, beating at low speed until well
blended after each addition; scrape sides of
bowl as necessary.
Pour batter into the prepared pans and smooth
tops with a rubber spatula. Bake about 1 hour
or until a wooden toothpick inserted near the
center comes out clean.
Cool cakes in pans on wire rack for 15 minutes.
Loosen edges with a narrow metal spatula and
remove from pans. Cool cakes completely, nut
side up, on wire racks. Wrap tightly in foil
or store in airtight container in a cool place
up to two days. To serve, place cakes, nut
side up, on a serving plate. Brush tops with
2 tablespoons of the maple-favored syrup.
For maple whipped cream, in a chilled bowl beat
cream, remaining syrup, and 1/2 teaspoon nutmeg
just until stiff peaks form. Serve cream with
cake. Makes 16 to 20 servings.
Rice Krispie Pumpkins
Make rice krispies following the directions on
the cereal box but add orange food coloring to
the marshmallows. When cool roll into balls and
then decorate faces on them. You can use shoelace
licorice for a mouth, green gumdrop for the stem,
M&M's or red hots for the eyes and nose or
whatever you choose to use. The kids love em'!!!
