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Recipe: Spiced Pumpkin Bread with Walnuts and Currants

Note: This bread is best if made 1 or 2 days ahead, wrapped in foil and kept at room temperature to allow flavors and texture to develop. It can be frozen up to 1 month.

2/3 cup oil, plus extra for greasing pan

2 eggs

1 cup sugar

1 cup solid-pack canned pumpkin

1/3 cup dark corn syrup

1 tablespoon vanilla extract

1 1/2 cups flour, plus extra for preparing pan 1 teaspoon baking soda

2 1/2 teaspoons cinnamon

1/2 teaspoon allspice

1 teaspoon salt

1 cup chopped walnuts

1/2 cup dried currants

Butter, optional

Beat oil, eggs and sugar with electric mixer until thick and flowing, about 1 minute. Add pumpkin, corn syrup and vanilla and mix well.

Combine flour, baking soda, cinnamon, allspice, salt, walnuts and currants in medium bowl. Add to pumpkin mixture and mix well.

Pour into buttered and floured 9x5-inch loaf pan. Bake at 350 degrees until dark brown and toothpick inserted in center comes out clean, about 1 hour, 10 minutes. Cool in pan 5 minutes. Turn onto wire rack to cool completely. Cut into thin slices and serve with softened butter if desired.

Makes 12 to 16 servings.

Each of 12 servings without butter: 334 calories; 220 mg sodium; 35 mg cholesterol; 20 grams fat; 39 grams carbohydrates; 4 grams protein; 0.99 grams fiber;

Copyright © 2015, Los Angeles Times
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