SKILLET WALNUT PUMPKIN BREAD

Cornmeal
1/3 cup butter or margarine, softened
1 cup sugar
2 eggs, slightly beaten
1 cup canned pumpkin
3/4 cup milk
1 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon ground allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped Diamond Walnuts

Grease 9-inch cast-iron skillet or deep round baking pan. Dust with cornmeal; set aside.

In large bowl, beat butter, sugar and eggs. Add pumpkin and milk; mix to blend thoroughly.

In medium bowl, combine flour, cornmeal, allspice, baking soda and baking powder. Add to wet ingredients, stirring just until blended. Stir in chopped walnuts. Pour into prepared skillet.

Bake in preheated 375 degree F oven 45 minutes or until pick inserted into center comes out clean. Serve warm.

Makes 6-8 servings
From: Recipelink.com
Source: Recipe booklet: Diamond Walnuts 75th Anniversary, Diamond Walnut Growers, Inc., 1987