Pumpkin Walnut Bread

Prep Time:
15 mins

Cook Time:
1 hr 30 mins

Total Time:
1 hr 45 mins

Servings:
12

Yield:
1 9×5-inch loaf

Ingredients

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-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 purée, oil, and eggs. Stir well, then 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 Note

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

Use homemade pumpkin purée instead of canned, if preferred.

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

Nutrition Facts (per serving)

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