At a business potluck years ago, a coworker gave me a recipe for pumpkin walnut bread. Even children can create it because it is foolproof. For a delicious summer treat, include whipped cream and fresh strawberries. I also give these loaves away as Christmas gifts; all you need is a bow.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 1 ½ cups unsifted all-purpose flour
- 1 ½ cups white sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon baking powder
- ¼ teaspoon ground ginger (Optional)
- 1 cup pumpkin purée
- ½ cup vegetable oil
- 2 eggs, beaten
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin purée, oil, and eggs. Stir well, then fold in walnuts. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.
- I usually double this recipe to make three medium loaves. Bake loaves for 75 minutes.
- Use homemade pumpkin purée instead of canned if preferred.
- Once cooled, you can wrap the loaf in plastic wrap and freeze for up to four months. It stays really fresh and moist!
Nutrition Facts
| Calories | 318 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 322 mg |
| Sugars | 26 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |