Walnut bread and pumpkin butter
Walnut Bread and Pumpkin Butter
- 1 cup unbleached flour
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 3/4 cups milk
- 1/4 cup walnut oil
- 1 large egg
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- Pumpkin butter
- For Pumpkin Butter:
- 1/2 cup butter or margarine, softened
- 1/4 cup sifted powdered sugar
- 1/2 cup canned pumpkin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Walnut Bread:Combine flours, baking powder, salt and sugar in a large bowl; make a well in center of mixture. Combine milk, oil, egg, lemon juice, and vanilla; stir with a wire whisk until blended. Add to dry ingredients, stirring just until moistened. Stir in walnuts.
Spoon batter into a lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove from pan, and let cool completely on wire rack. Serve with pumpkin butter.
Pumpkin Butter:Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed out mini-pumpkin. Makes:1-1/4 cups.
Tags: recipe, Walnut bread and pumpkin butter, cooking, diy