Recipe of the Week - Pumpkin Bread

I have actually made this Bobby Flay recipe before (I know there are some really shocked people out there right now).  It turned out great and it was pretty easy to make, too!  There is an amazing follow-up recipe to this that I will post before next week, in case anyone decides to make it this week! ~ angie

 You will need:

• 2 cups AP flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ginger

• ½ teaspoon salt

• 1 15 ounce can pumpkin puree

• 1 cup sugar

• 1 stick unsalted butter, melted and cooled

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup toasted walnuts or pecans or cranberries, coarsely chopped

Directions:

1.Preheat oven to 350 degrees F. Spray a 9-inch loaf pan with nonstick baking spray. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl.

2. Whisk together pumpkin puree, sugar, butter, eggs and vanilla in separate large bowl until smooth. Add the flour mixture to the pumpkin mixture and mix until just combined. Fold in the walnuts.
 
3. Scrape the mixture into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.