I know, I know...

The only thing you must be more tired of than summer squash recipes is Amish friendship recipes. But too bad! I got one more for ya. And it also includes a type of squash, so all my culinary worlds will now converge. ;-)

My latest Amish loaf is pumpkin walnut, and besides being seasonally appropriate (nay, perfect!), the pumpkin puree adds extra moisture, so I was able to cut the oil by half. Therefore, not only is it nummy, but it's higher in fiber and lower in fat. What further rationale do you need to make some for yourself? (What's that you say? You don't have any of the starter? If you are in the greater Plattsburgh, New York area and want to get on board the Amish friendship wagon, please let me know. I am more than happy to hook you up.)


Amish Pumpkin Walnut Loaves

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 (3 ounce) package instant pumpkin spice pudding mix
1 cup Amish friendship bread starter
1/2 of a 15 oz. can pumpkin puree (about 3/4 cup)*
1/2 cup vegetable oil
3 eggs
1/2 cup milk
2 teaspoons vanilla extract
2 cups toasted walnuts, roughly chopped

In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, spices, and pudding mix. Make a well in the center of the bowl. In a separate bowl, mix together the Amish starter, pumpkin, oil, eggs, milk, and vanilla. Add to dry ingredients and blend until just combined. Stir in the walnuts. Pour batter into two greased loaf pans (I spray mine with flour-added baking spray.)

Bake in a preheated 325 degree oven for one hour. Cool for 10 minutes in the pans on a wire rack. Remove bread from pan and cool completely on the rack.

*You can easily freeze the remaining pumpkin puree for your next batch of pumpkin walnut bread!