Walnut Coated Spicy Pumpkin Bread

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

An old Cooking Light recipe. This combination of spices is wonderful. I don't recommend substituting pumpkin pie spice for the individual spices - it's not the same. Note to World Tour participants - I believe the ingredients are typical for the Western U.S. where walnuts are grown.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Lightly spoon flour into measuring cups; level with a knife.
  3. Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
  4. Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.
  5. Add to flour mixture, stirring just until moist.
  6. Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
  7. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
  8. Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
  9. Cut each loaf into 12 slices.
Most Helpful

4 5

This was very good and easy to make. Thanks again PanNan.

4 5

Pretty good! My first try at pumpkin bread. I threw in some dried cranberries. I was trying to get more of a dense bread, but really, no complaints. And as someone else suggested, delicious with a spread of pumpkin butter.

5 5

This is excellent pumpkin bread!! It's soft and moist and perfectly spiced--with less fat and calories than ususal! I scaled the recipe down to one loaf; used whole wheat pastry flour, sodium-free baking powder, and nonfat milk--and all of that worked well. Next time I may try adding a bit of orange zest--to see if we like it that way--but it's also wonderful the way it is! This is the pumpkin bread recipe I've been searching for! Thanks for sharing it PanNan!!