Spiced Pumpkin Bread with Walnuts

by Kirsten on November 3, 2013 · 11 comments

in Breakfast, Cakes, Desserts, Misc. Sweets

Spiced Pumpkin Bread with Walnuts

To me fall is the time of the year where a good pumpkin bread needs to be baked. Looking for a new recipe I stumbled over this spiced pumpkin bread with walnuts featured at Cooking Light. The spice mixture of allspice, nutmeg and cinnamon turn this simple bread into something special. It is super easy to assemble and in the oven in no time. The addition of the walnuts give this pumpkin bread an extra crunchy feature. I actually baked three loafs of this spiced pumpkin bread with walnuts, one to keep and two to share with friends. It was a good day!

Spiced Pumpkin Bread with Walnuts.

Spiced Pumpkin Bread with Walnuts
4.5 from 2 reviews
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
  • 3½ (420 g) cups all-purpose flour
  • 2 teaspoons baking powder, (Kirsten used 1½ teaspoons)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cloves
  • 1⅓ cups (280 g) packed brown sugar, (Kirsten used 1 cup 2 Tablspoons)
  • ¾ cup (188 ml) fat-free milk
  • ⅓ cup (84 ml) vegetable oil, (Kirsten used organic sunflower oil)
  • 2 teaspoons (10 ml) vanilla extract
  • 2 large eggs
  • 1 (15-ounce, 425 g) can pumpkin
  • ⅓ cup (40 g) chopped walnuts
  1. Preheat your oven to 350°. (Kirsten used Convection.)
  2. Grease two (8 x 4-inch) loaf pans. Set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth. Add to flour mixture, stirring just until moist.
  4. Spoon batter into prepared loaf pans coated, and sprinkle with walnuts.
  5. Bake for 40-60 minutes or until a wooden pick inserted in center comes out clean. Baking times can vary.
  6. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely; cut each loaf into 12 slices.
Kirsten's High Altitude adjustments (for 6500 feet, 1920 meters) are featured in parenthesis.


Spiced Pumpkin Bread with Walnuts

Adapted from Cooking Light.

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Kirsten November 16, 2013 at 6:21 pm

Hallo Monika, ja, leider gibt es das Dosenkuerbispuree nicht in D. Musst Du dann selbst herstellen. Viel Spass bei Deinem Dinner!!

stadtgarten November 5, 2013 at 6:28 am

Das hoert sich sehr lecker an! Ich hab ja immer noch mein Pumpkin-Dinner mit meinen Freundinnen zu planen, aber da ich dauernd so leckere Rezepte finde, wird die Entscheidung immer schwerer, was ich letztendlich machen werde. Das Pumpkin-Brot steht jetzt auch auf der Liste…. 😉 Can pumpkin ist wahrscheinlich Kuerbis-Puerree, oder? Das gibt es hier glaube ich nicht, aber dann koennte ich ja auch ein Puerree selber machen.
Vielen Dank auch für die “Geburtstags”glueckwuensche,
liebe Gruesse, Monika

George November 4, 2013 at 3:09 pm

Looks and sounds fabolous! Yummy!

Kirsten November 16, 2013 at 6:18 pm

Thanks, Georg. Great to hear from you.

Lea Ann (Cooking On The Ranch) November 4, 2013 at 9:52 am

Beautiful Kirsten. And I bet your kitchen smelled so good!

Kirsten November 4, 2013 at 1:20 pm

Yes, Lea Ann, it did. It’s the best smell!

Dom November 4, 2013 at 5:37 am

beautiful pumpkin bread, I love your loaf tin, that’s stunning!

Kirsten November 4, 2013 at 1:17 pm

Thanks, Dom. It’s a Nordic wear and I found it last year. Had to buy it!

manu November 4, 2013 at 3:49 am

So cute!!!!
Have a nice week

Kirsten November 4, 2013 at 1:23 pm

Thanks, Manu. Greetings to Italy! Enjoy your week, too.

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