adapted from Bon Appetit
ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 1 tablespoon sugar
- 2 large eggs, room temperature
- 1 cup canned pure pumpkin
- 1 1/2 teaspoons grated lemon peel
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/2 cups chopped walnuts
Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)
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