Pumpkin Walnut Bread

There’s a birthday in our program today so I thought I would make some pumpkin walnut bread to celebrate and make our 9:30am class a little less painful. It’s the second time I’ve made the recipe (from Art and Soul of Baking) and am happy to say it’s consistent. It takes all of 10 minutes to put everything together and a little over an hour to bake. The best part is the way the house smells while it’s in the oven. Enjoy!

  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 large eggs, room temp
  • 1/3 cup water
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup neutral oil like canola
  • 1 tsp pure vanilla
  • 1 cup chopped toasted walnuts

Preheat oven to 350 degrees and put the rack in the center. Coat your loaf pan with melted butter and line with parchment (or use a flour/butter cooking spray). In a large bowl, whisk flour, soda, spices, and salt until blended. In a medium bowl, whisk eggs and water. Add sugar and blend well. Add pumpkin puree, vegetable oil, and vanilla. Stir well. Add pumpkin mixture to dry ingregients and whisk until blended and smooth. Add toasted walnuts and combine. Scrape into loaf pan and level the top. Bake 60-70 minutes (takes a bit longer for me) until bread is firm and toothpick comes out clean. Transfer to a rack to cool completely. You can also make this with a cream cheese frosting; slice horizontally and ice the middle and the top.

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