This Pumpkin Walnut Bread is a cozy, comforting treat perfect for autumn afternoons or holiday breakfasts. Combining the earthy sweetness of canned pumpkin with warm spices like cinnamon and nutmeg, this quick bread offers a tender crumb and rich flavor profile. The addition of chopped walnuts provides a delightful crunch that contrasts beautifully with the soft texture. It’s an easy bake using pantry staples, making it a reliable favorite for week mornings or sharing with friends. Serve it warm with a pat of butter or a drizzle of maple syrup for an extra touch of indulgence.
Karen Butler’S Pumpkin Walnut Bread
Description
This Pumpkin Walnut Bread is a cozy, comforting treat perfect for autumn afternoons or holiday breakfasts. Combining the earthy sweetness of canned pumpkin with warm spices like cinnamon and nutmeg, this quick bread offers a tender crumb and rich flavor profile. The addition of chopped walnuts provides a delightful crunch that contrasts beautifully with the soft texture. It&# 226;ÂÂs an easy bake using pantry staples, making it a reliable favorite for week mornings or sharing with friends. Serve it warm with a pat of butter or a drizzle of maple syrup for an extra touch of indulgence.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
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In a large bowl, beat the eggs, milk, sugar, pumpkin puree, and melted butter until well combined.
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Pour the dry ingredients into the wet ingredients and stir until just combined; do not overmix.
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Gently fold in the chopped walnuts.
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Grease a 9x3x3 inch loaf pan and spoon the batter into the pan, smoothing the top.
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Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 63.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 16800.0mg700%
- Total Carbohydrate 32.4g11%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use 100% pure pumpkin puree, not pumpkin pie filling.
To make this recipe vegan, substitute the eggs with flax eggs and use plant-based milk and margarine.
Store the bread wrapped tightly in foil or plastic wrap at room temperature for up to 3 days, or freeze for longer storage.
You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
