Pumpkin Walnut Bread

Pumpkin Walnut Bread

Pumpkin Walnut Bread

This is a delicious pumpkin loaf, moist and lightly spiced. The batter comes together quickly and without the fuss of any electronic mixing equipment. This bread is great for breakfast or with an afternoon cup of coffee or tea. I think this would make a beautiful Thanksgiving treat, but you don’t really need a special occasion to make this. I recently brought this pumpkin walnut bread to a fall cottage getaway and everyone loved it. Even my husband, who claims he doesn’t like pumpkin-flavoured baked goods, asked me to make it again. This is a new fall favourite for me, and a recipe I will come back to again and again.

Pumpkin Walnut Bread (Adapted from The Art & Soul of Baking)

Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • ⅓ cup water
  • 1 ¼ cups sugar
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped walnuts

Preheat the oven to 350°F and position an oven rack in the center. Lightly coat a 9×5” loaf pan with melted butter and line it with a piece of parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt until well blended. In a medium bowl, whisk together the eggs and water. Add the sugar and mix until thoroughly blended. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well.

Eggs, water, sugar, pumpkin, vegetable oil, and vanilla extract

Eggs, water, sugar, pumpkin, vegetable oil, and vanilla extract

Add the pumpkin mixture to the dry ingredients and whisk until combined and smooth. Add the walnuts and gently stir until they are evenly distributed. Using a spatula, scrape the batter into the prepared loaf pan. Smooth the top with a knife or spatula.

Scrape batter into parchment-lined loaf pan and smooth the top.

Scrape batter into parchment-lined loaf pan and smooth the top.

Bake for 55 to 65 minutes, until the bread is firm to the touch and a toothpick inserted into the centre of the loaf comes out cleanly. Transfer to a rack to cool completely.

Wrap in plastic wrap and store at room temperature up to 2 days or up to 4 days in the refrigerator. To freeze, double-wrap the loaf in plastic and place in a resealable plastic freezer bag. This bread can be stored in the freezer for up to 2 months.

 

 

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3 thoughts on “Pumpkin Walnut Bread

  1. Pingback: Recipe: Beer bread | Beerfoodie

  2. Pingback: Apple Bread | Andrea's Garden Cooking

  3. Pingback: What’s Cooking – Pumpkin Bread | Notes from a Southern Kitchen

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