Pumpkin and Walnut Loaf Recipe:
(This can be made with any cooked squash, yams or sweet potatoes as well, and the recipe doubles or even triples well.)
Preheat the oven to 350 F.
Grease a 9 x 5" loaf pan.
Whisk together:
1 1/2 cups flour
1 1/2 teaspoons cinnamon (I usually tend to do 1 1/2 tablespoons )
1 teaspoon baking soda (sodium bicarb)
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking powder
Combine in another bowl:
1/3 cup water or milk
1/2 teaspoon vanilla essence
In a large bowl, beat until creamy:
6 tablespoons unsalted butter
Gradually add and beat on high speed:
1 cup caster sugar and 1/3 cup packed brown sugar
Beat in one at a time:
2 large eggs
Add and beat on low speed just until blended:
between 1 and 1 1/2 cups pureed pumpkin
Add the flour mixture in three parts, alternating with the milk mixture in two parts.
Fold in 1/2 cup (or more) coarsely chopped walnut or pecans
Scrape the batter into loaf pan. Sprinkle the top with brown sugar and cinnamon. This will caramelize and, when the loaf is done, if you turn it brown sugar side down, the loaf's moisture will seep down and it will become a gooey sweet coating. Or you can keep the loaf right side up and enjoy the brown sugar and cinnamon top as is. If you choose to do the letter, I'd sprinkle more chopped walnuts on top as well.
Bake until a knife inserted in the centre comes out clean, about 1 hour.