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    You are in: Home / Recipes / Easy Pumpkin Black Walnut Bread (Cake) Recipe
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    Easy Pumpkin Black Walnut Bread (Cake)

    Easy Pumpkin Black Walnut Bread (Cake). Photo by Lalaloula

    1/5 Photos of Easy Pumpkin Black Walnut Bread (Cake)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    AcadiaToo's Note:

    The original recipe came from my G.S. leader back in the 1973. Our troop made and sold cranberry, cranberry nut, banana or banana nut bread to help pay for a troop trip. I have also made blueberry nut, cherry nut bread and apple nut bread using the same recipe minus the pumpkin pie spices and pumpkin pie filling. If you make the banana nut bread it calls for two ripe bananas. My DD has also made muffins from the recipe for Thanksgiving dinner.

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    Serves: 16



    Units: US | Metric


    1. 1
      Mix ingredients together. Receipe makes two 4”x 8” loaves.
    2. 2
      Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
    3. 3
      (Refrigerate leftovers, as it will get moldy fast if left out.).

    Ratings & Reviews:

    • on October 11, 2011


      This recipe is sooo easy! I replaced the walnuts with pecans and added "insurance" that my family would eat it....1/2 C. mini chocolate chips. Love it. It even got rave reviews from my daughter's friends at school lunch, and you know what a tough crowd that can be!

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    • on October 06, 2011


      Wow, wow, wow! What a great tasting pumpkin cake recipe! LOVED this! Its perfect for autumn, smells, tastes and looks sooo good!
      I made half the recipe in my small loaf pan, which worked out perfectly. I made a couple of changes due to what I had on hand and the bread came out fudgy soft in the middle with a lovely crunch to the top and such a lovely spicy pumpkin flavour. Ill definitely make this again!
      Here are my changes:
      I used only 1/4 cup of sugar, in place of the mix I used 1 c whole spelt flour 1/2 c spelt flour 3/4 ts baking powder and a dash of salt. I needed to add 1/8 cup more milk and in place of the pumpkin pie filling I used home-made pureed pumpkin with added spices (no sugar). Sooo good!
      THANK YOU SO MUCH for sharing a true winner with us, Acadia!
      Made and reviewed for my chosen chef during Veggie Swap #39 October 2011.

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    • on January 11, 2011


      Easy peasy, moist and delicious. How can you go wrong! I used 1.5 tsp of the spice and E-Z Low Fat Bisquick Mix for the biscuit mix. No mixer was needed, I just mixed the wet ingredients and then added the dry and spoon stirred. As I said, easy peasy. :D

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    Read All Reviews (6)


    Nutritional Facts for Easy Pumpkin Black Walnut Bread (Cake)

    Serving Size: 1 (73 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 199.1
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 1.3 g
    Cholesterol 13.1 mg
    Sodium 303.9 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 2.8 g
    Sugars 12.2 g
    Protein 3.7 g

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