Maegan Ann'S Pumpkin Walnut Bread
A moist, flavorful pumpkin bread with warm spices and crunchy walnuts, perfect for autumn mornings, holiday gatherings, or as a comforting snack for pumpkin lovers.
Ingredients
Instructions
- Sift dry ingredients together and set aside.
- In a separate bowl, mix together pumpkin, water, vegetable oil, and eggs.
- Pour the wet mixture into the dry ingredients and mix well.
- Fold in the chopped or crushed walnuts.
- Pour the batter into two greased 9 x 5 x 3-inch loaf pans.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a wooden pick inserted in the middle comes out clean.
- Cool the bread before removing from pans and wrapping in foil or waxed paper.
Tips & Substitutions
For optimal results, sift the dry ingredients thoroughly to ensure a light texture. If you want a healthier alternative, consider substituting half the vegetable oil with unsweetened applesauce. You can also adjust the spices based on your preference; adding a pinch of cloves can enhance the flavor. Ensure your eggs are at room temperature for better incorporation.
Serving Suggestions
This pumpkin walnut bread is delightful on its own, but you can enhance the experience by spreading a bit of cream cheese or butter on warm slices. It pairs beautifully with a hot cup of coffee or tea. Consider serving it alongside a fresh fruit salad for a refreshing contrast, or browse more American recipes for a complete meal.
Storage & Reheating
Store the pumpkin walnut bread in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and then in foil, freezing it for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Maegan Ann'S Pumpkin Walnut Bread contains roughly 427 calories, with 6g protein, 36g carbohydrates, and 31g fat. It is an excellent source of vitamin A (51% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1037mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Simply roast and puree the pumpkin until smooth. One medium-sized pumpkin typically yields enough puree for this recipe. Just ensure it's well-drained to avoid excess moisture in the batter.
How can I make this recipe gluten-free?
To make a gluten-free version of this pumpkin walnut bread, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Be sure to check the baking soda and other ingredients for gluten-free labeling.
Can I add other nuts or ingredients to this recipe?
Absolutely! Feel free to mix in pecans, almonds, or even chocolate chips for added flavor. Dried cranberries or raisins can also be a great addition, giving a burst of sweetness and texture to the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).