The hazard with paging through a fall issue of a cooking magazine is you are going to come across “fall” type recipes, even if it isn’t fall. It feels a little different to make an “out of season” recipe. However, you do what you got to do, or at least want to do. This was another recipe that sounded good when I read the recipe and got put on the list of things to make but didn’t make right away. When I got around to making it I was less enthused but felt somewhat obligated. In the end it didn’t turn out all that well. Using the correct size bread pan it wound up rising up over the edge (you can see it in the picture) which caused a few problems. It took longer to bake than stated and even when it was done (toothpick came out clean) it “fell” a little bit which you can also see in the picture. It tasted okay but was hard to cut without it falling apart. I was expecting something more like banana bread, especially given the picture in the magazine. But anyway, maybe someone else would have a different result.
(recipe take from the Kraft Food & Family magazine, Fall ’12 issue)
1 3/4 cups all purpose flour
1 pkg vanilla instant pudding
1 TBSP baking powder
2 TSP pumpkin spice
1 TSP baking soda
1/2 cup melted butter
1 cup sugar
1 can (15 oz) pumpkin
1/3 cup chopped walnuts
Heat oven to 350 degrees. Mix flour, dry pudding mix, baking powder, spice and baking soda. Set aside.
Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into a 8×4 inch loaf pan sprayed with cooking spray; top with nuts.
Bake 40 minutes. Cover loosely with foil and bake about another 20 minutes or until a toothpick inserted into the center comes out clean. Cool break in pan 10 minutes; remove from pan and cool completely.