Walnut Coated Spicy Pumpkin Bread
photo by SpareTimeChef
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 3 1⁄2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cloves
- 1 1⁄3 cups packed brown sugar
- 3⁄4 cup 1% low-fat milk
- 1⁄3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (15 ounce) can pumpkin
- cooking spray
- 1⁄3 cup chopped walnuts
directions
- Preheat oven to 350.
- Lightly spoon flour into measuring cups; level with a knife.
- Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
- Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.
- Add to flour mixture, stirring just until moist.
- Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
- Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
- Cut each loaf into 12 slices.
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Reviews
-
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!!
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SPICY and MOIST, even though it's relatively low in oil. I halved the recipe and baked in an 8x8x2 square pan for 26 minutes. I used nonfat milk and freshly grated nutmeg and left out the walnuts to save on calories. I've made this bread 4 times already. The third time, I tried half whole wheat pastry flour and half unbleached white, which did not turn out well. The whole wheat taste was distracting so I'm back to the original. I don't need to change anything; this recipe is perfect 'as is'. Thank you so much for posting it.
RECIPE SUBMITTED BY
PanNan
Needville, Texas