Ingredients for Pumpkin Walnut Bread
- Dark Brown Sugar
- 1 cup (2 sticks) softened unsalted butter
- 2 large eggs
- Canned Pumpkin
- Half And Half
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Walnuts
- Raisins
- Mini Chocolate Chips
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How to Make Pumpkin Walnut Bread
- Preheat oven to 325°F (160°C). Position oven rack to the center.
- Grease a 9x5 inch loaf pan with shortening. Line with parchment paper for easy removal (optional).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 cup milk, and 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Gradually add the wet ingredients to the creamed butter mixture, beating until smooth.
- In a large zip-top bag, combine 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gently add to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped walnuts (or pecans, raisins, chocolate chips – get creative!).
- Pour batter into the prepared loaf pan and bake for 75-90 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 75-minute mark.
- Let the bread cool in the pan for 5 minutes on a wire rack before inverting it onto the rack to cool completely.
- Once completely cool, slice and serve with your favorite glaze or buttercream frosting.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
93g
Fat
29g
Carbs
15g
