Skillet Walnut Pumpkin Bread
|Cornmeal||1 Cup (16 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , slightly beaten|
|Canned pumpkin||1 Cup (16 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cornmeal||3⁄4 Cup (12 tbs)|
|Ground allspice||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Chopped diamond walnuts||1 Cup (16 tbs)|
|Diamond walnut halves||1 Cup (16 tbs) (For Garnish)|
Grease 9-inch cast-iron skillet.
Dust with cornmeal; set aside.
In large bowl, beat butter, sugar and eggs.
Add pumpkin and milk; mix to blend thoroughly.
In medium bowl, combine flour, the 3/4 cup cornmeal, allspice, baking soda and baking powder.
Add to wet ingredients, stirring just until blended.
Stir in chopped walnuts.
Pour into prepared skillet.
Garnish center with walnut halves.
Bake in preheated 375Â°F oven 45 minutes or until pick inserted into center comes out clean.
Note: Substitute a deep 9-inch round or square baking pan if cast-iron skillet is unavailable.