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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 Time
20
minutes
mins
Cook Time
55
minutes
mins
Course:
Breakfast, Dessert
Keyword:
easy quick bread, fall baking, loaf, pumpkin, walnut
Calories:
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
¾
cup
almond milk
3
cups
all-purpose flour
2
teaspoons
baking soda
½
teaspoon
salt
2
teaspoons
cinnamon
¼
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.
Notes
To give your walnuts a boost in your pumpkin bread, give this a try!
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
Remove from oven and add them to your bread batter.