Tennessee Pumpkin Bread
Submitted by Betty Ann
Moist pumpkin bread with cinnamon, nutmeg and crunchy walnuts baked in a single loaf pan. A cozy Southern quick bread that keeps for days and fills the kitchen with warm spice.
YIELD
1 loafPREP
15 minCOOK
55 minREADY
80 minWhen fall rolls around in Tennessee, the smell of pumpkin bread baking is practically a state tradition.
This old-fashioned loaf gets its moisture from a full cup of pumpkin puree and its warmth from cinnamon and nutmeg working together in that classic autumn duo.
Chopped walnuts folded into the batter give every slice a satisfying crunch.
The batter comes together quick with a simple creaming method, and it bakes up in about an hour with a gorgeous golden crust.
Wrap it tight and it actually gets better over a couple of days as the flavors settle in.
Pro Tips
- Don’t overbeat the batter once the dry ingredients go in. Mix until just smooth so the bread stays tender, not tough.
- Alternate the dry ingredients with the water in four additions for even hydration and a lighter crumb.
- Test for doneness with a cake tester or toothpick in the center. If it comes out clean, pull it out even if the timer hasn’t gone off yet.
- Store in a tightly covered tin box or wrap in plastic for the best texture over several days.
Ingredients
Directions
Grease a regular loaf pan (9 X 5 X 3inches) or use a non-stick coated one and do not grease.
On wax paper sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a medium mixing bowl, cream shortening, sugar and vanilla.
Add eggs, one at a time, beating thoroughly after each addition.
Stir in pumpkin.
Stir in dry ingredients in 4 additions, alternately with water until just smooth; do not overbeat.
Fold in nuts.
Turn batter into prepared pan.
Bake in a preheated 350℉ (180℃) F oven until a cake tester inserted in center comes out clean, 45 to 55 minutes.
Turn out on a wire rack, turn right side up; cool.
Store in a tightly covered tin box.
Loaf will keep nicely for several days. or wrap tightly and store in refrigerator; bring to room temperature before serving.
Comments
