Makes 1 loaf
2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
1⁄3 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts
Preheat oven to 350Â°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).
In a large bowl whisk together flour, baking soda, spices and salt.
In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.
Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.
Scrape into a loaf pan or muffin tins and level at top.
Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.
Allow to cool completely, cut with a serrated knife.
Â©Recipe courtesy of Ashton Keefe.