Ingredients:
1 1/2 cups coarsely chopped walnuts
3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon freshly grated nutmeg or ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla
4 eggs
1 15 oz. can pumpkin
½ cup milk
¼ cup maple-flavored syrup
1 cup whipping cream
½ teaspoon freshly grated nutmeg or ground nutmeg
Directions:
1. Butter two 8x4x2- or 9x5x3-inch loaf pans. Place nuts in bottom of prepared pans; set aside. Stir together flour, baking powder, cinnamon, 3/4 teaspoon nutmeg, soda, and salt. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated and brown sugars and vanilla; beat 1 to 2 minutes or until well combined. Add eggs, one at a time, beating just until combined after each. Beat in pumpkin. Add flour mixture and milk
alternately, beating on low speed until well blended after each addition; scrape sides of bowl.
3. Pour batter into prepared pans and smooth tops with a rubber spatula. Bake in a 350 degree F oven about 1 hour or until a wooden toothpick inserted near center comes out clean. Cool loaves in pans on wire rack for 15 minutes. Loosen edges with a narrow metal spatula and remove from pans. Cool completely on wire racks, nut side up. Store in an airtight container in a cool place up to 2 days.
Enjoy!!
