2 C chopped walnuts (which is, in my opinion, optional)
Preheat oven to 350F.
Prepare 2 medium (8×4″) loaf pans, lined with buttered wax paper.
In a large mixing bowl blend together pumpkin, brown sugar, butter, and eggs. In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and nutmeg. Spoon 3 cups of the dry ingredients into the pumpkin mixture; mix thoroughly. Stir in the walnuts by hand, or with the flat beater if using a mixer. Add more flour if necessary to make a firm batter. (NOTE: It is acceptable to use salted butter and omit the additional salt from the recipe)
Spoon the batter into the prepared pans, making certain to push the mixture into the corners.
Bake for one hour until the loaf is a deep brown and tests done, else return the loaf to the oven for an additional 5-10 minutes.
Remove the bread from the oven, and allow to cool for 10 minutes before turning the loaves out of the pans. Warm quick bread is more fragile than a yeast loaf and should be handled with care.
NOTES: This loaf will develop a richer flavour if allowed to age several days before slicing. It will keep for at least 2 weeks wrapped in plastic or foil …but will it last that long? ::grins::
I can promise you, ours did not.
Pumpkin walnut loaf and 4″ ceramic cutting knife from Epicure.