Pumpkin - Walnut Bread

"A fairly quick bread that uses a the creaming method for a lighter texture. Not cake-like, but not as dense as some quick breads. Can be served with a simple glaze or Recipe #73474."
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Ready In:
1hr 30mins




  • Move your oven rack so that the top of the loaf will be in the center of the oven.
  • Heat the oven to 325ºF.
  • 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.

Questions & Replies

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  1. Kittencalrecipezazz
    Hi Steve...I made your Pumpkin-Walnut bread yeaterday, and wow did it ever come out great, very moist, and had a wonderful flavor, I made it with half and half cream, and omited the dates and the raisins, and added chocolate chips and the walnuts, I also drizzled a vanilla glaze on the cakes, and baked them in 3 mini loaf pans, cause, I gave one away. Thank you Steve for a wonderful Pumpkin bread, I will be definately be making this again, it was delicious!...5 stars all the way. :-)
  2. Busters friend
    Mmmmm tasty! I made with pepitos & rum-soaked raisins - truly nice texture for mid-am treat while working through Christmas - not at all greasy or heavy. It kept me away from some pretty poor food choices as well! Without feeling deprived in the least! I made in 4 mini loaf pans - I still have 1 frozen - freezes/thaws great! I have to try it toasted - my suspicion is it will be even better! Thanks Steve G for a great recipe - wanna make again with dates - Mmmmm!



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