Pumpkin Walnut Bread
Such a classic, delectably moist, old-fashioned pumpkin bread baked with walnuts is perfect for the fall season!
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
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.