Pumpkin Nut Loaf
A moist and flavorful pumpkin nut loaf combining warm spices, chopped walnuts, and a hint of cocoa, perfect for autumn gatherings or cozy afternoons. Its rich pumpkin flavor and crunchy nut topping make it a delightful treat for breakfast, snack, or dessert, appealing to both pumpkin lovers and bread enthusiasts.
Ingredients
Instructions
- Cream butter and brown sugar together in a mixing bowl.
- Add beaten eggs and pureed pumpkin; mix well.
- Combine flour with baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- Add the flour mixture to the pumpkin mixture and mix until blended.
- Add milk and chopped walnuts; mix until the batter is smooth.
- Pour the batter into a buttered 9 1/2 x 5-inch loaf pan.
- Bake at 350°F (175°C) for 45 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an extra moist loaf, consider adding a handful of raisins or cranberries. If you don't have walnuts, pecans make a great substitute. You can also use pumpkin pie spice in place of the individual spices for a quicker option. Make sure your butter is softened for easier mixing, and don't overmix the batter to keep the loaf light and fluffy.
Serving Suggestions
This pumpkin nut loaf is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve alongside a slice of Chocolate And Hazelnut Cheesecake for dessert during the holidays.
Storage & Reheating
Store the pumpkin nut loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or toast lightly to bring back its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Nut Loaf contains roughly 465 calories, with 9g protein, 102g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (81% of the Daily Value), iron (54% of the Daily Value), and calcium (48% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 924mg per serving (40% 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 in this recipe. Simply roast and blend the pumpkin until smooth. Make sure to drain any excess moisture to avoid a soggy loaf. Fresh pumpkin can yield a slightly different flavor, but it will still be delicious!
How can I make this recipe gluten-free?
To make a gluten-free version of this pumpkin nut loaf, substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that all other ingredients, like baking powder and baking soda, are gluten-free. The texture may vary slightly, but it should still turn out tasty!
Can I freeze the pumpkin nut loaf?
Absolutely! You can freeze the loaf for up to three months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. To thaw, leave it in the refrigerator overnight or let it sit at room temperature for a few hours before enjoying.
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).