Buckwheat Pumpkin Bread

Makes 1 loaf

• 1/2 cup (1 stick or 1/4 pound) butter, softened
• 1/2 cup white sugar + 1 tbsp molasses OR 1/2 cup brown sugar, packed
• 2 eggs
• 1 cup (280g) pumpkin puree
• 1/2 cup sour cream
• 1/2 cup buckwheat flour
• 1 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 cup walnuts, chopped and toasted

Preheat oven to 350F.

Cream together butter and sugar. Add eggs. Beat until light and fluffy. Mix in pumpkin, sour cream and spices. Whisk together flour, baking soda and salt. Add gradually until thoroughly combined. Stir in walnuts.

Pour into a greased and floured loaf pan and bake for 50 - 55 minutes. A toothpick inserted in the center should come out clean when finished. Cool in the pan for 5 - 10 minutes, then turn out onto a wire rack. Cool completely before slicing.

If using mini-bundt pans or mini-loaf pans, adjust baking time to about 35 - 45 minutes.