Commencement Bay
Bed and Breakfast

Tacoma, Washington

Specialty Recipe

Walnut Bread and Pumpkin Butter

Ingredients:

1 cup unbleached flour

3/4 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

3/4 cups milk

1/4 cup walnut oil

1 large egg

1 Tablespoon lemon juice

1 teaspoon vanilla extract

1/2 cup chopped walnuts

Pumpkin butter

For Pumpkin Butter:

1/2 cup butter or margarine, softened

1/4 cup sifted powdered sugar

1/2 cup canned pumpkin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Walnut Bread:Combine flours, baking powder, salt and sugar in a large bowl; make a well in center of mixture. Combine milk, oil, egg, lemon juice, and vanilla; stir with a wire whisk until blended. Add to dry ingredients, stirring just until moistened. Stir in walnuts.

Spoon batter into a lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove from pan, and let cool completely on wire rack. Serve with pumpkin butter.

Pumpkin Butter: Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add pumpkin, cinnamon and nutmeg; mix well. Cover and chill at least 3 hours. Let butter stand at room temperature to soften before serving. I serve this in a hollowed out mini-pumpkin. Makes: 1-1/4 cups.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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