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Pumpkin Walnut Bread

Such a classic, delectably moist, old-fashioned pumpkin bread baked with walnuts is perfect for the fall season!
Prep Time20 mins
Cook Time55 mins
Author: Kim Lange

Ingredients

Makes 2 Loaves

  • 1 cup granulated sugar or Splenda
  • 1 cup brown sugar
  • 1 cup olive oil
  • 4 eggs
  • 16 oz . canned pumpkin
  • 3/4 cup almond milk
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 - 2 cups walnuts whole or chopped

Instructions

  • Preheat oven to 350ºF. Spray 2 9x5 or 8x4 loaf pans with non-stick spray.
  • Using a mixer, beat sugar and oil together until blended.
  • Add eggs one at a time mixing after each addition.
  • Add pumpkin and almond milk and mix until blended.
  • Whisk together the flour, baking soda, salt, cinnamon, nutmeg and walnuts.
  • Add to the mixer and mix only until just incorporated.
  • Pour batter into prepared pans.
  • Bake 45-50 minutes for smaller loaf pans and 55-60 minutes for larger loaf pans until center springs back when touched.