What with the weather taking it a notch downÂ & theÂ leaves doing a bit of changing, I decided to decorate my house a little bit early, pumpkin style.
There areÂ more pumpkins decorating this house than I know what to do with.Â IÂ fearÂ that when it’s time for them to go bad, I will miss a couple & find them stinking up a corner of the bedroom I forgot to look in several weeks later!
But anyhoo, it’s pumpkin time & that always puts me in the mood for none other than a great Pumpkin Bread Recipe.Â And that’s exactly what waits for you below, enjoy!
3/4 c. brown sugar, packed firm
1/4 c. plus 2 Tbsp. Splenda
1 c. canned pumpkin
1/2 c. melted butter
2 tsps. vanilla
2 cups flour**
1 tsp. baking soda
1/2 tsp. salt
2 tsps. pumpkin pie spice
1. c. walnut, coarsely chopped
1/4 c. water
Combine sugars in a large mixing bowl; add butter and cream together. Add eggs, vanilla and pumpkin; beat until smooth.
In a separate bowl, stir flour, baking soda, salt, and spices together until well blended. Add gradually to pumpkin mixture, folding in gently with a spatula just until well blended.
Add walnuts and 1/4 c. water, folding in gently just until blended.
Bake in a very well greased loaf pan at 350 degrees for 65 to 75 minutes, or until a testing stick pushed down through the middle comes out without any gooey stuff on it.
Cool on a wire rack for at least five minutes before you dig in.