Pumpkin Bread with Walnuts (New Hampshire)

Pumpkin bread is for chilly mornings when you long for some homestyle New England food. Serve slices with a warm and soothing beverage.

Topping:
½ cup old-fashioned oats
¼ tsp. sugar
1/8 tsp. ground cinnamon

Bread:
1 (15 oz) can solid pack pumpkin
4 large eggs
¾ cup Canola oil
2/3 cup water
2 cups sugar
1 cup pure honey
1½ tsp. pure vanilla extract
3½ cups all-purpose flour, unbleached
2 tsp. baking soda
1½ tsp. sea salt
1½ tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
½ tsp. ground ginger
1 cup walnuts, coarsely chopped, toasted

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.

For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, pure honey and vanilla until well blended. In another bowl, whisk flour, baking soda, sea salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.

Transfer to two greased 9x5” loaf pans. Sprinkle tops with oat mixture.

Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Makes 2 loaves, 16 slices each.

Cook’s Notes: To toast nuts, bake in a shallow pan in a 350°F (180°C/160°C fan, Gas Mark 4) oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.