Pumpkin Walnut Bread Recipes

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NEW ENGLAND PUMPKIN-WALNUT BREAD



New England Pumpkin-Walnut Bread image

Pumpkin bread is for chilly mornings when you long for some homestyle New England food. Serve slices with a warm and soothing beverage. -Kimberly Forni, Laconia, New Hampshire

Provided by Taste of Home

Time 1h25m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 19

1/2 cup old-fashioned oats
1/4 teaspoon sugar
1/8 teaspoon ground cinnamon
BREAD:
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
3/4 cup canola oil
2/3 cup water
2 cups sugar
1 cup honey
1-1/2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup coarsely chopped walnuts, toasted

Steps:

  • Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat. , For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts., Transfer to 2 greased 9x5-in. loaf pans. Sprinkle tops with oat mixture., Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 220 calories, Fat 9g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 200mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN-WALNUT BREAD



Pumpkin-Walnut Bread image

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!"

Provided by Dee Reilman

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

1 ½ cups unsifted all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon ground ginger
1 cup pumpkin puree
½ cup vegetable oil
2 eggs, beaten
1 cup chopped walnuts

Steps:

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

Nutrition Facts : Calories 317.9 calories, Carbohydrate 40.2 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 322 mg, Sugar 26.1 g

SPICED PUMPKIN BREAD WITH WALNUTS AND RAISINS



Spiced Pumpkin Bread With Walnuts and Raisins image

This recipe makes a large loaf of pumpkin bread in a Bundt cake pan. Serve it as a coffee cake or as a dessert with a sauce or whipped cream.

Provided by Diana Rattray

Categories     Breakfast     Dessert     Cakes     Bread     Cake

Time 1h35m

Number Of Ingredients 13

3 cups (13 1/2 ounces) all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 can (16 ounces) pumpkin puree
Optional: 1 cup coarsely chopped raisins
1 cup chopped walnuts

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F/180 C/Gas 4.
  • Grease and flour a 10-inch Bundt cake pan.
  • In a medium bowl combine the flour, baking powder and soda, nutmeg, cinnamon, cloves, and salt. Whisk to blend thoroughly.
  • In a large mixing bowl, combine the sugar, vegetable oil, and eggs; beat on low speed of an electric mixer or whisk until well blended. Stir pumpkin into the egg mixture.
  • Gradually add sifted dry ingredients to the pumpkin and egg mixture, stirring well after each addition. Fold in walnuts and raisins if using.
  • Spoon the batter into the prepared Bundt cake pan.
  • Bake in the preheated oven for about 1 hour and 15 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  • Remove the bread from the oven and cool it on a rack for 10 minutes before removing from pan.
  • Cool completely on a rack before slicing.
  • Sprinkle the cake with powdered sugar or drizzle with a simple vanilla glaze , if desired. It's wonderful with flavored butter or cream cheese spread, too!
  • Serve and enjoy!

Nutrition Facts : Calories 381 kcal, Carbohydrate 50 g, Cholesterol 35 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, Sodium 176 mg, Sugar 39 g, Fat 20 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g

PUMPKIN WALNUT BREAD



Pumpkin Walnut Bread image

You will fall in love with this ultimate pumpkin bread recipe loaded with California walnuts, aromatic fall spices and a crunchy sugar crust.

Provided by Le Petit Chef

Time 1h30m

Number Of Ingredients 15

1 2/3 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
3/4 cup chopped California walnuts
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
1/3 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
3 eggs
Top with 2 tablespoons granulated sugar

Steps:

  • Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan and coat with flour.
  • Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
  • Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
  • Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
  • Spread batter in prepared pan and sprinkle sugar evenly over the top.
  • Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.

Nutrition Facts : Calories 380 cal, SaturatedFat 2 g, UnsaturatedFat 8.296 g, Cholesterol 55 mg, Carbohydrate 50 g, Sugar 31 g, Protein 6 g

WALNUT STREUSEL PUMPKIN BREAD



Walnut Streusel Pumpkin Bread image

This moist, sweetly spiced pumpkin bread serves up all the flavors of fall! Topped with a layer of crumbly streusel, it makes a delicious treat served with coffee at breakfast, or a sweet dessert.

Provided by Finlandia Cheese

Categories     Trusted Brands: Recipes and Tips     Finlandia Cheese

Time 1h20m

Yield 8

Number Of Ingredients 19

½ cup Finlandia Perfectly Salted Butter, softened
½ cup sugar
¼ cup light brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup pumpkin puree (plain)
¼ cup whole milk
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
¼ cup cold Finlandia Perfectly Salted Butter, cubed
¼ cup light brown sugar
¼ cup quick cooking oats
¼ cup flour
½ cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
  • In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
  • In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
  • With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
  • Pour batter into a greased loaf pan and sprinkle with streusel topping.
  • Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 50.7 g, Cholesterol 92.8 mg, Fat 23.5 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 535.4 mg, Sugar 25.4 g

CRANBERRY WALNUT PUMPKIN BREAD



Cranberry Walnut Pumpkin Bread image

This tasty bread is perfect for a Thanksgiving meal or any time of the year. I plant pumpkins in my garden, and this is one of my favorite ways to use them.

Provided by Taste of Home

Time 1h20m

Yield 1 loaf.

Number Of Ingredients 13

1 cup canned pumpkin
1 cup sugar
1/2 cup 2% milk
2 large eggs, room temperature
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

Steps:

  • In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

Nutrition Facts : Calories 201 calories, Fat 8g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 5g protein.

PUMPKIN - WALNUT BREAD



Pumpkin - Walnut Bread image

A fairly quick bread that uses a the creaming method for a lighter texture. Not cake-like, but not as dense as some quick breads. Can be served with a simple glaze or Recipe #73474.

Provided by Steve_G

Categories     Quick Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups packed dark brown sugar (250 gms)
1/2 cup butter, softened (114 gms)
2 large eggs (100 gms)
1 (15 ounce) can canned pumpkin (425 gms)
1/2 cup half-and-half (236 gms) or 1/2 cup milk (236 gms)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (350 gms)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 -2 teaspoon ground cinnamon, to taste
1/4 teaspoon ground ginger, to taste
1/2 teaspoon ground nutmeg, to taste
1 cup chopped walnuts (120 gms) (optional)
1/2 cup raisins (optional) or 1/2 cup chopped dates (optional)
1/2 cup mini chocolate chips (optional) or 1/2 cup cinnamon baking chips (optional)

Steps:

  • Move your oven rack so that the top of the loaf will be in the center of the oven.
  • Heat the oven to 325ºF.
  • Grease a large loaf pan with with shortening.
  • Line with parchment if desired.
  • Cream sugar and butter in a large bowl until light and fluffy.
  • Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
  • Beat until smooth.
  • Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
  • Start testing after an hour.
  • Cool 5 minutes on wire rack still in pan.
  • Then remove from pan and place top side up.
  • Cool completely before slicing.
  • Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.

Nutrition Facts : Calories 289, Fat 10.1, SaturatedFat 6, Cholesterol 59.3, Sodium 519.5, Carbohydrate 45.9, Fiber 1.9, Sugar 23.5, Protein 4.5

STEAMED PUMPKIN BREAD WITH WALNUTS AND DATES



Steamed Pumpkin Bread with Walnuts and Dates image

Provided by Ken Haedrich

Categories     Bread     Fruit     Nut     Steam     Thanksgiving     Vegetarian     Date     Walnut     Pumpkin     Fall     Winter     Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 11

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped dates
1/4 cup chopped walnuts
2/3 cup buttermilk
1/2 cup canned pure pumpkin
1/2 cup honey
1 large egg yolk

Steps:

  • Generously butter 1 empty 28-ounce can. Place small rack on bottom of large pot. Pour enough water into pot to reach depth of 3 inches. Bring water to boil
  • Mix first 5 ingredients in large bowl. Stir in dates and walnuts. Whisk buttermilk, pumpkin, honey and yolk in medium bowl. Add to dry ingredients. Stir just until blended. Transfer to can. Cover can with buttered foil, buttered side down. Secure foil tightly by tying kitchen string around can just below top rim.
  • Place can on rack in pot; pour enough additional hot water into pot so that water level is 2/3 up sides of can. Bring water to boil. Cover pot; reduce heat to medium-low and simmer until wooden skewer inserted into center of bread comes out clean, occasionally adding more hot water to pot to maintain water level, about 1 1/2 hours.
  • Using tongs, transfer can to another rack. Cool 10 minutes. Remove foil. Run knife around sides of bread. Gently shake can to remove bread. (Can be made 1 day ahead. Cool completely. Return bread to can. Cover tightly with foil and secure with string. Store at room temperature. Steam bread in covered can on rack set over simmering water until heated through, about 15 minutes.) Cut into slices. Serve warm.

PUMPKIN-WALNUT BREAD



Pumpkin-Walnut Bread image

Categories     Bread     Nut     Breakfast     Brunch     Bake     Vegetarian     Walnut     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 16

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs, room temperature
1 cup canned pure pumpkin
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups chopped walnuts

Steps:

  • Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.
  • Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)

OLD-FASHIONED PUMPKIN NUT LOAF BREAD



Old-Fashioned Pumpkin Nut Loaf Bread image

As fall is fast approaching I have been digging through my recipes for things of a fall and winter nature. This is a good one! I have never had it fail and it always tastes wonderful. I believe this came from NESTLE's site

Provided by Annacia

Categories     Quick Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 (15 ounce) can pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup fat-free evaporated milk
1 large egg
1 large egg white
1 tablespoon vegetable oil
1/4 cup chopped nuts

Steps:

  • PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
  • Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
  • Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

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WHOLE WHEAT PUMPKIN BREAD (+ MAPLE GLAZE) - TARA TEASPOON
2021-09-15 Heat oven to 350ºF. Grease a large loaf pan (9 ¼ x 5 ¼ inches) with cooking spray, and line with a strip of parchment if desired. In a large mixing bowl whisk together the brown sugar, oil, vanilla and eggs until smooth. Add the pumpkin puree …
From tarateaspoon.com
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PUMPKIN NUT BREAD - I HEART EATING
2021-09-30 Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans. In a large bowl, whisk oil and sugar together. Mixture will look like wet sand. Whisk in eggs until well-combined. Add the pumpkin puree and whisk until well-combined.
From ihearteating.com
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SPICED PUMPKIN BREAD WITH WALNUTS AND RAISINS RECIPE
2021-12-06 This recipe makes a big spiced pumpkin bread in a Bundt cake pan. The moist bread is filled with raisins and walnuts, but feel free to leave the raisins out or substitute dried cranberries. We used chopped pecans in the pumpkin bread pictured. Serve as a breakfast bread with butter or cream cheese, or gussy it up with a sauce or whipped cream ...
From thespruceeats.com
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THE BEST PUMPKIN WALNUT BREAD - ¡HOLA! JALAPEÑO
Heat the oven to 350°F and arrange a rack in the middle. Grease a 9 x 5in loaf pan and dust with flour, knocking out the excess. Whisk together the flour, baking soda, cinnamon, cloves, ginger, and salt in a large bowl. In a separate bowl whisk together the eggs , water, sugar, pumpkin, oil, and vanilla until smooth.
From holajalapeno.com
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EASY PUMPKIN WALNUT BREAD PUDDING – MUST LOVE HOME
2018-10-24 Instructions. Preheat oven to 350° F. Spray 9 inch springform pan with cooking spray. In a large bowl, whisk together milk, pumpkin, egg yolks, brown sugar, pumpkin spice, vanilla and salt. With an mixer, beat egg whites until stiff peaks are formed. Gently fold egg whites into pumpkin mixture until incorporated.
From mustlovehome.com
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LOW CARB PUMPKIN SPICE WALNUT BREAD - TASTEAHOLICS
2020-05-20 Preheat the oven to 350°F and grease a loaf pan. Combine the almond flour, coconut flour, sugar-free sweetener, baking powder, pumpkin pie spice, and salt in a bowl and whisk well. In a food processor, combine the pumpkin, butter, heavy cream, and eggs then blend smooth. Whisk the wet ingredients into the dry mix then fold in the walnuts.
From tasteaholics.com
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THE BEST PUMPKIN NUT BREAD RECIPE EVER (SERIOUSLY, IT ...
2013-11-04 In a large bowl, whisk eggs; then add sugar and melted coconut oil. Add pumpkin puree, combine. Add everything else and mix well to combine. Your dough will be thick and gooey, but don’t freak out. That is how you want it. Spoon it into your mini loaf pan. Bake at 350 for 30-34 minutes, until a toothpick comes out clean.
From scratchmommy.com
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PUMPKIN BREAD WITH TOASTED WALNUT CINNAMON SWIRL ...
2014-10-01 1 egg. 1/2 cup maple syrup. 1/3 cup turbinado sugar, for sprinkling. Preheat the oven to 350' and lightly oil a loaf pan, lining it with parchment for a cleaner removal. Steam your squash for 10-12 minutes if making a puree by hand. To make the swirl, mix the walnuts, maple, sugar and cinnamon together and set aside.
From sproutedkitchen.com
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PUMPKIN WALNUT RAISIN BREAD | MOIST & DELICIOUS - THIS ...
2018-08-09 Add in the pumpkin and eggs and mix to combine. Fold in the dry ingredients to combine then stir in the raisins and walnuts. Pour the mixture into the prepared pans using a rubber spatula to smooth the tops. Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
From thisdelicioushouse.com
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Top Asked Questions

What is the best recipe to make a pumpkin bread?
Grease a 9 x 5-inch loaf pan and coat with flour. Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat. Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
What is the recipe for a pumpkin and walnut cake?
Stir flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large mixing bowl until well blended. Add mashed pumpkin, oil, water, and eggs; beat with an electric mixer until well combined. Fold in walnuts. Divide batter evenly among the prepared pans.
Can you make pumpkin bread with canned walnuts?
This easy, quick bread recipe with walnuts (or raisins!) comes together in just minutes with either boiled, steamed, or roasted fresh pumpkin. If you don't have cooked pumpkin, just use canned instead. Pumpkin bread with fresh pumpkin is the perfect way to welcome fall. Plus, this top-rated recipe makes three loaves — so it's great for gift giving.
How to make a pumpkin cake?
In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated. In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices. With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated.

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