Pumpkin Walnut Bread
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs
- ¼ cup milk (any variety)
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. You can also line the bottom with parchment paper for even easier removal later.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Ensure there are no large clumps of spices so the flavor is evenly distributed.
- In a separate large bowl, beat the eggs. Add the pumpkin puree, granulated sugar, brown sugar, oil, and milk. Whisk these ingredients together until the mixture is completely smooth and the sugars have started to dissolve.
- Gradually pour the dry ingredients into the bowl with the wet ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the bread tough. Gently fold in the chopped walnuts at the very end.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This helps the structure set and makes it easier to get clean slices.
Find it online: https://www.cozinty.com/breakfast/pumpkin-walnut-bread/