Pumpkin - Walnut Bread
Ingredients
- 1 1/4 cups packed dark brown sugar (250 gms) ⓘ
- 1/2 cup butter, softened (114 gms) ⓘ
- 2 large eggs (100 gms) ⓘ
- 1 (15 ounce) can canned pumpkin (425 gms) ⓘ
- 1/2 cup half-and-half (236 gms) or 1/2 cup milk (236 gms) ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 1/2 cups all-purpose flour (350 gms) ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 -2 teaspoon ground cinnamon, to taste ⓘ
- 1/4 teaspoon ground ginger, to taste ⓘ
- 1/2 teaspoon ground nutmeg, to taste ⓘ
- 1 cup chopped walnuts (120 gms) (optional) ⓘ
- 1/2 cup raisins (optional) or 1/2 cup chopped dates (optional) ⓘ
- 1/2 cup mini chocolate chips (optional) or 1/2 cup cinnamon baking chips (optional) ⓘ
Instructions
- Move your oven rack so that the top of the loaf will be in the center of the oven.
- Heat the oven to 325°F.
- Grease a large loaf pan with with shortening.
- Line with parchment if desired.
- Cream sugar and butter in a large bowl until light and fluffy.
- Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
- Beat until smooth.
- Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
- Start testing after an hour.
- Cool 5 minutes on wire rack still in pan.
- Then remove from pan and place top side up.
- Cool completely before slicing.
- Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.
Nutrition & Diet Analysis (per serving)
1333
kcal
67% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).