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Getting you ready for fall!
Preheat oven to 350 F.
1. For the bread: In a large bowl, whisk together all dry ingredients (i.e. flour, baking powder and soda, salt, cinnamon, nutmeg, cloves and ginger). Set aside.
2. In a separate large bowl, with a hand-held mixer, whisk together all the eggs, sugar and melted butter. Slowly add the dry mixture and mix until well blended. Add water, rum or rum extract, vanilla extract, pumpkin and walnuts. Be sure not to over mix the batter.
3. Prepare your filling by adding the brown sugar and cinnamon into a bowl and mixing with a fork.
4. Take a well greased 9X5X3 inch loaf pan. Pour half of the pumpkin bread batter in the pan, sprinkle the filling in the middle, and pour the remaining batter over the filling. Use two pans if you would like moderately sized pumpkin bread loaves. Using one pan may cause some of the batter to overflow as it bakes. If you would like to use one place the loaf pan on a baking sheet before you place it in the oven. Bake for an hour and 10 minutes if using one loaf pan or 55-65 if you are making two loaves. Remove pans from oven once the middle of the bread is thoroughly baked (place toothpick in the middle and if it comes out clean it is complete).
Allow to cool for 35 to 40 minutes before adding the glaze.
To make the glaze, add the powdered sugar, rum, milk, vanilla extract and salt in a large bowl and whisk well. If it is too thick add a teaspoon of milk at a time until you have reached the desired consistency. Pour the glaze over the bread and allow to sit for 15 minutes before serving.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!