{Pumpkin Walnut Bread}

Pumpkin Walnut Bread

I’ve been seeing so many pumpkin themed recipes around the web in the past few weeks that I figured it was time to me to join in the holiday spirit and share one of my own–pumpkin walnut bread. While the chili simmered on the stove, I grabbed my Kitchen Aid mixer and within a few minutes, had the loaf baking in the oven. It’s been great to have on hand for the past few days–I’ve been having it as snack at work and Jeff’s been toasting it and adding a little butter for breakfast!

Pumpkin Walnut Bread Recipe

Makes 1 loaf

Adapted from Alton Brown

Print recipe!


2 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 can pumpkin puree

1/4 cup walnuts, chopped


Preheat the oven to 325 degrees.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and add the pumpkin puree and walnuts. Once the ingredients are all incorporated, pour into a non- stick 9 by 5 by 3-inch loaf pan.

Bake for 1 hour and 15 minutes or until a  knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely.


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