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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)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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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    • on July 16, 2009

      I love pumpkin bread and this was delicious. The biscuit mix is such an unusual ingredient, but it really worked. Would be great for a Thanksgiving treat.

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    • on February 17, 2009

      This turned out wonderfully, made over the weekend and DH was very pleased ~ he's a huge pumpkin fan! I did use pecans rather than walnuts (personal preference), and an organic all-purpose biscuit/baking mix. We loved it. Took one loaf to work, and it disappeared! A quick and easy keeper bread recipe! Thanks Acadia, made for POTLUCK TAG, Feb 2009.

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    • on January 29, 2009

      An interesting textured bread, what with the biscuit mix, and very nice tasting! I did change it just a bit by using 3/4 cup of the walnuts & adding a similar amount of dried cranberries! One loaf went as a gift while the other stayed right here for us to enjoy! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my Vegetarian groupmates in the Vegetarian/Vegan Recipe Swap #6]

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    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
    29%
    Total Fat 6.6 g
    10%
    Saturated Fat 1.3 g
    6%
    Cholesterol 13.1 mg
    4%
    Sodium 303.9 mg
    12%
    Total Carbohydrate 32.0 g
    10%
    Dietary Fiber 2.8 g
    11%
    Sugars 12.2 g
    48%
    Protein 3.7 g
    7%

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