Seal this quick bread in plastic, then wrap with a pretty kitchen towel and tie it up with a ribbon. Add a card that suggests toasting slices of this moist bread for breakfast and spreading with light cream cheese for a special treat. You can even include a small crock of cream cheese or homemade jelly in a basket with the bread for a hand-delivered gift.
- 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground mace
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 cup canned pumpkin
- 3 tablespoons canola oil
- 1 1/2 teaspoons vanilla extract
- 1 tsp Nickerson Farm’s Pure Black Walnut Extract
- 1 cup golden raisins
- 1/2 cup chopped Nickerson Farm’s Black Walnuts
- Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.
Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, vanilla and Nickerson Farm’s Pure Black Walnut Extract; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.