By Yankee Magazine
Mar 18 2007
Topping: 1/3 cup (75 mL) chopped California Walnuts
3 tbsp (45 mL) brown sugar
1/2 tsp (2 mL) cinnamon
3 tbsp (45 mL) cold butter
Loaf: 2 cups (500 mL) Five Roses Organic Whole Wheat Flour
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1/2 tsp (2 mL) each ground cinnamon, cloves and nutmeg
1 cup (250 mL) pumpkin pur
Combine walnuts, brown sugar and cinnamon. Cut in butter until mixture is crumbly. Reserve. Preheat oven to 350 °F (180 °C).
Stir flour with sugar, baking soda, salt, cinnamon, cloves and nutmeg. Make a well in dry ingredients.
Whisk pumpkin with sour cream, honey, melted butter, vanilla and eggs. Mix into dry ingredients until just blended. Scrape batter into a buttered 9 x 5-inch (2 L) loaf pan. Sprinkle with topping.
Bake for 1 hour or until a tester inserted in center comes out clean. Cool in pan15 minutes. Turn out onto a rack.
* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer’s Web site:www.burnbraefarms.com