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Skillet Walnut Pumpkin Bread

Holiday.Cook's picture
Ingredients
  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)
Directions

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 375°F oven 45 minutes or until pick inserted into center comes out clean.
Serve warm.
Note: Substitute a deep 9-inch round or square baking pan if cast-iron skillet is unavailable.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday
Servings: 
8

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