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Karen Butler’S Pumpkin Walnut Bread

Karen Butler's Pumpkin Walnut Bread recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 63.6
Dietary: Vegetarian
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
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup chopped walnuts
  • 2 large eggs, well beaten
  • 1/2 cup milk
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 1/4 cup butter or margarine, melted
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
  3. 3
    In a large bowl, beat the eggs, milk, sugar, pumpkin puree, and melted butter until well combined.
  4. 4
    Pour the dry ingredients into the wet ingredients and stir until just combined; do not overmix.
  5. 5
    Gently fold in the chopped walnuts.
  6. 6
    Grease a 9x3x3 inch loaf pan and spoon the batter into the pan, smoothing the top.
  7. 7
    Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    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.

Keywords: pumpkin bread, walnut bread, quick bread, autumn baking, spiced bread, pumpkin dessert, healthy baking, fall recipe, breakfast bread, snack cake, nutmeg, cinnamon, loaf pan, easy baking, homemade bread
Read it online: https://www.chefs-mate.com/recipe/karen-butlers-pumpkin-walnut-bread/