Pumpkin Spice Loaves
By Better Homes and Gardens
2 cups coarsely chopped black walnuts or a mixture of chopped walnuts and hazelnuts (filberts)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg or ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
4 eggs
1 15-ounce can pumpkin
1/2 cup milk
1/4 cup maple-flavored syrup
1 cup whipping cream
1/2 teaspoon freshly grated nutmeg or ground nutmeg
• Butter two 8x4x2- or 9x5x3-inch loaf pans.
• Place nuts in bottom of prepared pans; set aside.
• Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt.
• Set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.
• Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined.
• Add eggs, 1 at a time, beating just until combined after each. (Mixture may look curdled.)
• Beat in pumpkin.
• Add flour mixture and milk alternately, beating on low speed until well blended after each addition; scrape sides of bowl.
• Pour batter into prepared pans and smooth tops with a rubber spatula.
• Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean.
• Cool loaves in pans on wire rack for 15 minutes.
• Loosen edges with a narrow metal spatula and remove from pans.
• Cool completely on wire racks, nut side up.
• Store in an airtight container in a cool place up to 2 days.
• To serve, place cakes, nut side up, on a serving plate.
• Brush tops with 2 tablespoons of the maple-flavored syrup.
• In a chilled bowl beat whipping cream, remaining 2 tablespoons syrup, and 1/2 teaspoon nutmeg just until stiff peaks form.
• Serve the cream in a bowl with the cake.
Makes 2 loaves (16 to 20 servings).
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