Recipe details Easy · 10 servings
Nutrition Per Serving
estimated
Spiced Pumpkin Walnut Loaf
A tender, warmly spiced quick bread made with pumpkin puree and crunchy walnuts. This easy loaf has a moist crumb and classic autumn flavor, making it especially nice for breakfast, snacking, or holiday baking.
Ingredients
- • 1 2/3 cups all-purpose flour
- • 1 1/2 cups 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 canola 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 x 5-inch loaf pan.
| 1 2/3 cups all-purpose flour | whisk dry ingredients | make batter | fold in nuts | bake 350 F 55-70 min | cool loaf |
| 1 1/2 cups 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 | mix wet ingredients | ||||
| 1 cup canned pumpkin puree | |||||
| 1/2 cup canola oil | |||||
| 1/2 cup water | |||||
| 1/2 cup chopped walnuts | |||||
| 1/2 cup raisins, optional |
1 whisk dry ingredients 8 ingredients
Whisk the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves together in a large bowl until evenly combined.
- 1 2/3 cups all-purpose flour
- 1 1/2 cups 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 mix wet ingredients 4 ingredients
Beat the eggs, pumpkin puree, canola oil, and water in a separate bowl until smooth and uniform.
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup canola oil
- 1/2 cup water
3 make batter
Stir the pumpkin mixture into the dry ingredients just until the flour is moistened; do not overmix.
From: whisk dry ingredients, mix wet ingredients
4 fold in nuts 2 ingredients
Fold the chopped walnuts and optional raisins gently through the batter.
From: make 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 in the middle comes out clean.
From: fold in nuts
6 cool loaf
Cool the pumpkin bread in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.
From: bake 350 F 55-70 min
- 1
whisk dry ingredients
Whisk the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves together in a large bowl until evenly combined.
1 2/3 cups all-purpose flour; 1 1/2 cups 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
mix wet ingredients
Beat the eggs, pumpkin puree, canola oil, and water in a separate bowl until smooth and uniform.
2 large eggs; 1 cup canned pumpkin puree; 1/2 cup canola oil; 1/2 cup water
- 3
make batter
Stir the pumpkin mixture into the dry ingredients just until the flour is moistened; do not overmix.
- 4
fold in nuts
Fold the chopped walnuts and optional raisins gently through the 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 in the middle comes out clean.
- 6
cool loaf
Cool the pumpkin bread in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.
Text instructions
Preheat the oven to 350 F.
Grease a 9 x 5-inch loaf pan.
Whisk the flour, sugar, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves together in a large bowl until evenly combined.
Beat the eggs, pumpkin puree, canola oil, and water in a separate bowl until smooth and uniform.
Stir the pumpkin mixture into the dry ingredients just until the flour is moistened; do not overmix.
Fold the chopped walnuts and optional raisins gently through the batter.
Transfer the batter to the prepared loaf pan and bake at 350 F for 55 to 70 minutes, until a toothpick inserted in the middle comes out clean.
Cool the pumpkin bread in the pan for 10 minutes, then turn it out onto a wire rack to finish cooling.
Recipe from Cookbook Hub - www.cookbookhub.org