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Skillet Walnut Pumpkin Bread Recipe
|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)|
Calories 798 Calories from Fat 441
% Daily Value*
Total Fat 51 g78.1%
Saturated Fat 9.3 g46.4%
Trans Fat 0 g
Cholesterol 75.1 mg
Sodium 237.9 mg9.9%
Total Carbohydrates 75 g25.1%
Dietary Fiber 9.2 g36.7%
Sugars 28.3 g
Protein 17 g34.1%
Vitamin A 101.9% Vitamin C 3.2%
Calcium 12.3% Iron 25.6%
*Based on a 2000 Calorie diet
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.