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!"

By Dee Reilman

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Recipe Summary

cook:
1 hr 30 mins
total:
1 hr 45 mins
prep:
15 mins
Servings:
12
Yield:
1 loaf
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • Pour batter into the prepared loaf pan.

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

Cook's Notes:

I usually double this recipe to make 3 medium loaves. Bake loaves for 75 minutes.

Use homemade pumpkin puree instead of canned, if preferred.

Once cooled, you can wrap the loaf in plastic wrap and freeze for up to 4 months. It stays really fresh and moist!

Nutrition Facts

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