Pumpkin Walnut Bread
Servings 12 slices
slices
This Pumpkin Walnut Bread is super moist and delicious for the perfect homemade goodness without the fuss! It's the best quick bread recipe to try this fall!
Equipment
- 1 9x5" loaf pan
Ingredients
- 2 Cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 eggs lightly beaten
- 1 cup solid pack of canned pumpkin
- 1 cup sugar
- ½ cup milk
- ¼ cup butter melted
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350˚ F. Lightly grease the bottom of a bread loaf pan.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, blend the eggs, pumpkin, sugar, milk and butter.
- Add dry ingredients to wet ingredients and mix until just moistened. Stir in Walnuts.
- Pour into a greased loaf pan. Bake for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes and remove from the pan to fully cool.
- Cool completely before slicing.
Notes
Seasoning Variation: Replace the nutmeg and ground cinnamon with 1 1/2 teaspoons pumpkin pie spice.
Refrigerate: Store leftovers in an airtight container and place it in the refrigerator. The bread will stay fresh for up to two to three days.
Freeze: Freeze the entire loaf or individual slices wrapped in plastic wrap and then in aluminum foil or simply in a freezer bag. They can be stored in the freezer for up to two months. Just remember to thaw the bread before slicing and serving.
Nutrition
Serving: 1slice | Calories: 262kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 357mg | Potassium: 135mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3355IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg