Pumpkin Bread Recipe
Pumpkin loaf is one of those recipes that lots of people prefer without nuts. They want it plain so that the distinct pumpkin flavour and spices flavour comes through, I know what they mean it’s soooo good. On the other hand, I am kind of strange in that I don’t like eating anything really spongy, including cakes, loaves, or even pancakes. It’s not the flavour but the texture of plain sponge anything that gets me.
So this pumpkin loaf has a special layer of nuts inside. Those who want the distinct plain pumpkin get to have it, and us texture lovers have a little bit of crunch as well. Of course if you want a simple plain pumpkin bread, skip the walnut layer.
Pumpkin loaf isn’t something I make very often, but this recipe is good and I know you will like it. For the photos, I made the full recipe that’s enough for two loaves, but it is large, so I have downsized the recipe by half to share with you. It makes one large loaf or four small individual loaves.
2 cups pumpkin puree
1/2 cup vegetable oil
2 cups sugar
2 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup chopped walnuts
2 tbsp melted butter
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
Preheat oven to 350 F. Grease and flour your pans.
In a large bowl, add the flour, baking powder, baking soda, salt, and spices. Mix well and set aside.
In a medium size bowl, combine the pumpkin, oil, and sugar. Mix well and set aside.
Optional Walnut Filling – In a small bowl, add the walnuts, melted butter, and brown sugar. Mix until the walnuts are coated. Set aside.
Take the large bowl with the flour mixture, make a well in the middle and pour the pumpkin mixture into it. Mix it together until just combined.
Place half of your batter into the loaf pan(s). If adding, place the layer of walnuts concentrating on the middle of the loaf.
Cover with the rest of the batter.
Place in the oven and bake for about an hour. If using individual size pans, they take about half an hour.
Let cool for a little bit before removing them from the pan.
I would love to hear how your family likes it, especially if anyone in your home has a texture thing with certain types of food. Its really weird I know but adding nuts, coconut or raisins to cake is one thing I do and of course cupcakes with tonnes of icing.