Pumpkin Walnut Bread

pumpkinbread 1024x714better

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

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:

  1. Combine dry ingredients in large mixing bowl and set aside.
  2. In separate bowl (I used my mixer bowl), mix pumpkin, brown sugar, apple juice, eggs, butter and vanilla.
  3. Add flour mixture a bit at a time, just until blended.
  4. Add walnuts and stir.
  5. Bake in two 9x5x3 loaf pans on 350 for 45 to 60 minutes or until done.
  6. Cool in pans for a few minutes, then turn out onto plate.

Enjoy!

What are your favorite foods to make in the fall?

About Brandy Ferguson

Brandy is a wife of 17 years and a homeschooling mom of eight boys. She spends most of her time teaching, cooking, and managing a busy, happy home.  She also enjoys writing and encouraging mothers at her blog where she shares household tips, homeschooling resources and recipes at TheMarathonMom.com.

Read Newer Post
Read Older Post

Comments

  1. What can I use as a substitute for apple juice?

  2. Are you sure its a bread and not a cake :) yammmmy looks like something special

  3. Well, I’m going to have to make this too! I agree with Wick, pumpkin anything is good :)

  4. 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!

  5. I’m a big believer that you can make “Pumpkin ________ ” (anything), and it would be crazy delicious. Especially with some cream cheese icing. :)

  6. Thank you! What a nice recipe with simple ingredients. I have fresh pumpkin from the Farmer’s market. I’m making this tonight.

  7. I’m making this right now, Brandy. Told you that pumpkin in the pantry just needed to be used. :)

  8. 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.

  9. 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!

Trackbacks

  1. [...] Pancakes Pumpkin Spice Pancakes Pup'kin Pumpkin Dog Biscuits Pumpkin Soup Pumpkin Pie Casserole Pumpkin Walnut Bread Pumpkin Cookies Chocolate Chip Pumpkin Cookies Crockpot Pumpkin Spice Latte 7 Layer Pumpkin Bars [...]

  2. [...] ~In the mood for fall baking?  Try this Pumpkin Walnut Bread. [...]

  3. [...] me at Keeper of the Home today, where I’m sharing my very first post as a guest writer, featuring a lovely pumpkin [...]