Pumpkin Walnut Bread
Eating seasonal food is sustainable, supports local producers, and shows care for our planet’s fruits and vegetables. Plus, seasonal food tastes better and is richer in nutrients. Lastly, incorporating seasonal products into our diet helps diversify our meals, offering variety and balance.
- 120 g pumpkin purée ((Hokkaido squash puree preferred))
- 2 eggs
- 120 g sugar
- 100 g melted butter
- 1 tsp vanilla essence
- 100 ml cream (or full-fat yogurt)
- 165 g flour
- ½ tsp salt
- 1 tsp sodium bicarbonate
- ½ tsp cinnamon
- 100 g chopped walnuts
- Heat the oven to 180° C/356° F, no fan.
- Place the pumpkin purée in a bowl, then add the eggs, sugar, cream, vanilla essence, and melted butter, and mix well.
- Mix the flour with the salt and baking soda, and fold it in using a spatula with a wide, circular up-and-down motion.
- Finally, incorporate the chopped nuts.
- Pour the batter into a buttered and floured, or baking paper lined, baking pan and level with a spoon.
- Bake for 60-70 minutes. It is ready when a toothpick inserted into the middle of the bread comes out clean and the cake has a nice golden crust.
- After baking, let the bread cool in the pan, then take it out and it's ready to slice.
So, when those amazing pumpkins are in season, be sure to try this fluffy yet moist pumpkin walnut bread. It boasts a fantastic color, with the pumpkin flavor blending perfectly with vanilla and cinnamon. Most importantly, kids will love it, making this pumpkin walnut bread a repeat-worthy recipe on my list.
The perfect base for this recipe, and many others, is baked and mashed pumpkin. This recipe calls for Hokkaido pumpkin, which has a more intense flavor and color. Here is the recipe for this pumpkin walnut bread – delicious, extremely simple, and you’ll only use one bowl!
Ingredients
- 120 g pumpkin purée (Hokkaido squash puree preferred)
- 2 eggs
- 120 g sugar
- 100 g melted butter
- 1 tsp vanilla essence
- 100 ml cream or full-fat yogurt
- 165 g flour
- ½ tsp salt
- 1 tsp sodium bicarbonate
- ½ tsp cinnamon
- 100 g chopped walnuts
Instructions
- Heat the oven to 180° C/356° F, no fan.
- Place the pumpkin purée in a bowl, then add the eggs, sugar, cream, vanilla essence, and melted butter, and mix well.
- Mix the flour with the salt and baking soda, and fold it in using a spatula with a wide, circular up-and-down motion.
- Finally, incorporate the chopped nuts.
- Pour the batter into a buttered and floured, or baking paper lined, baking pan and level with a spoon.
- Bake for 60-70 minutes. It is ready when a toothpick inserted into the middle of the bread comes out clean and the cake has a nice golden crust.
- After baking, let the bread cool in the pan, then take it out and it's ready to slice.
