Pumpkin-Walnut Bread

I got this recipe from a coworker years ago at a company potluck. It’s “goof-proof;” even kids can make it. Add fresh strawberries and whipped cream for a great summer dessert! I give these as gifts at Christmas too… Just add a bow and “Voila!”



Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.

Step: 3

Pour batter into the prepared loaf pan.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.


Per Serving: 318 calories; protein 4.4g; carbohydrates 40.2g; fat 16.5g; cholesterol 31mg; sodium 322mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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