Shelly's Recipe

PUMPKIN SPICE LOAVES

Category: Quick Breads

2 cups coarsely chopped black walnuts or a mixture of chopped walnuts and hazelnuts (filberts)
3 cups flour
2 tsp baking powder
1 tsp ground cinnamon
3/4 tsp freshly grated nutmeg or ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 tsp vanilla
4 eggs 1 (15 oz) can pumpkin
1/2 cup milk
1/4 cup maple-flavored syrup
1 cup whipping cream
1/2 tsp ground nutmeg

Butter two loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 tsp 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 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 tbsp of the maple-flavored syrup. In a chilled bowl beat whipping cream, remaining 2 tbsp syrup, and 1/2 tsp nutmeg just until stiff peaks form. Serve the cream in a bowl with the cake. Makes 2 loaves