Written by Brandy Ferguson, Contributing Writer
This bread is perfect any time of year, but I especially love to make it in the fall. Slightly crunchy on the outside, and super moist on the inside, it’s a favorite in our family.
I like that there is just enough spice in this bread to not overpower that great pumpkin flavor. So delicious!
Pumpkin Walnut Bread
Calories: 0
Ingredients
- 4 cups whole-wheat flour or sprouted grain flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can 15 ounce pumpkin
- 2 cups packed Sucanat or Rapadura sugar
- 1 cup apple juice
- 4 large eggs
- 1/4 cup melted unsalted butter
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
- Combine dry ingredients in large mixing bowl and set aside.
- In separate bowl (I used my mixer bowl), mix pumpkin, brown sugar, apple juice, eggs, butter and vanilla.
- Add flour mixture a bit at a time, just until blended.
- Add walnuts and stir.
- Bake in two 9x5x3 loaf pans on 350 for 45 to 60 minutes or until done.
- Cool in pans for a few minutes, then turn out onto plate.
Enjoy!
Gentle, All Natural Deodorant Stick Recipe
Brandy, this looks absolutely delicious! My daughter is has recently been diagnosed w/ gluten/egg sensitivities, but I might have to make this and hide it from her! (haha!) I devour anything with pumpkin! Thanks for sharing! Great to read your first post! I am also enjoying your blog–as a mom of just 2 (for now!) I enjoy reading and learning from moms of many kids!
Hey Erin! Thanks so much!!!
@[email protected],
Try using bananas instead of eggs in baked goods. Green bananas give a similar texture as eggs without a banana flavor or if you don’t mind a slight banana flavor (I don’t) use an old banana that you didn’t get to enjoy while ripe. 🙂
Fall is my favorite season. One of my favorite things to make is pumpkin pie. Not only is it delicious but the whole house has that wonderful smell.
I’m making this right now, Brandy. Told you that pumpkin in the pantry just needed to be used. 🙂
Thank you! What a nice recipe with simple ingredients. I have fresh pumpkin from the Farmer’s market. I’m making this tonight.
I’m a big believer that you can make “Pumpkin ________ ” (anything), and it would be crazy delicious. Especially with some cream cheese icing. 🙂
Oh, I sure hope you enjoy it Stephanie! Be sure and let me know. 🙂
@Brandy, It was excellent. The only thing was that I substituted half kamut flour for the wheat flour and I think that made the baking time extra long (about 20 minutes longer). I’ll have to try it next time with wheat only and then I bet the 45 minutes would have been right on. Nonetheless, super yummy and a perfect fall treat!
Well, I’m going to have to make this too! I agree with Wick, pumpkin anything is good 🙂
Are you sure its a bread and not a cake 🙂 yammmmy looks like something special
@barak, Well, it’s definitely a sweet treat of a bread. 🙂
What can I use as a substitute for apple juice?