Recipe details Easy · 10 servings
Nutrition Per Serving
estimated
Spiced Pumpkin Walnut Quick Bread
This tender pumpkin quick bread is warmly spiced with cinnamon, nutmeg, and cloves, with optional walnuts and raisins for texture. It bakes into a fragrant, sliceable loaf that is especially welcome with coffee or tea during cool-weather gatherings.
Ingredients
- • 1 2/3 cups all-purpose flour
- • 1 1/2 cups granulated sugar
- • 1 teaspoon baking soda
- • 1 teaspoon ground cinnamon
- • 3/4 teaspoon salt
- • 1/2 teaspoon baking powder
- • 1/2 teaspoon ground nutmeg
- • 1/4 teaspoon ground cloves
- • 2 large eggs
- • 1 cup canned pumpkin puree
- • 1/2 cup vegetable oil
- • 1/2 cup water
- • 1/2 cup chopped walnuts
- • 1/2 cup raisins, optional
Method
Tap a step to see its ingredients.
- Preheat the oven to 350 F.
- Grease a 9-by-5-inch loaf pan.
| 1 2/3 cups all-purpose flour | mix dry ingredients | combine batter | fold in additions | bake 350 F 55-70 min | cool loaf |
| 1 1/2 cups granulated sugar | |||||
| 1 teaspoon baking soda | |||||
| 1 teaspoon ground cinnamon | |||||
| 3/4 teaspoon salt | |||||
| 1/2 teaspoon baking powder | |||||
| 1/2 teaspoon ground nutmeg | |||||
| 1/4 teaspoon ground cloves | |||||
| 2 large eggs | whisk wet ingredients | ||||
| 1 cup canned pumpkin puree | |||||
| 1/2 cup vegetable oil | |||||
| 1/2 cup water | |||||
| 1/2 cup chopped walnuts | |||||
| 1/2 cup raisins, optional |
1 mix dry ingredients 8 ingredients
In a large bowl, stir together the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves until evenly blended.
- 1 2/3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
2 whisk wet ingredients 4 ingredients
In a separate bowl, whisk the eggs with the pumpkin puree, oil, and water until smooth.
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup water
3 combine batter
Pour the pumpkin mixture into the dry ingredients and stir only until no dry streaks remain.
From: mix dry ingredients, whisk wet ingredients
4 fold in additions 2 ingredients
Fold the walnuts and optional raisins into the batter just until distributed.
From: combine batter
- 1/2 cup chopped walnuts
- 1/2 cup raisins, optional
5 bake 350 F 55-70 min
Transfer the batter to the prepared loaf pan and bake at 350 F for 55 to 70 minutes, until a toothpick inserted near the center comes out clean.
From: fold in additions
6 cool loaf
Cool the loaf in its pan for 10 minutes, then move it to a wire rack and cool before slicing.
From: bake 350 F 55-70 min
- 1
mix dry ingredients
In a large bowl, stir together the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves until evenly blended.
1 2/3 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves
- 2
whisk wet ingredients
In a separate bowl, whisk the eggs with the pumpkin puree, oil, and water until smooth.
2 large eggs; 1 cup canned pumpkin puree; 1/2 cup vegetable oil; 1/2 cup water
- 3
combine batter
Pour the pumpkin mixture into the dry ingredients and stir only until no dry streaks remain.
- 4
fold in additions
Fold the walnuts and optional raisins into the batter just until distributed.
1/2 cup chopped walnuts; 1/2 cup raisins, optional
- 5
bake 350 F 55-70 min
Transfer the batter to the prepared loaf pan and bake at 350 F for 55 to 70 minutes, until a toothpick inserted near the center comes out clean.
- 6
cool loaf
Cool the loaf in its pan for 10 minutes, then move it to a wire rack and cool before slicing.
Text instructions
Preheat the oven to 350 F.
Grease a 9-by-5-inch loaf pan.
In a large bowl, stir together the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves until evenly blended.
In a separate bowl, whisk the eggs with the pumpkin puree, oil, and water until smooth.
Pour the pumpkin mixture into the dry ingredients and stir only until no dry streaks remain.
Fold the walnuts and optional raisins into the batter just until distributed.
Transfer the batter to the prepared loaf pan and bake at 350 F for 55 to 70 minutes, until a toothpick inserted near the center comes out clean.
Cool the loaf in its pan for 10 minutes, then move it to a wire rack and cool before slicing.
Recipe from Cookbook Hub - www.cookbookhub.org