Pumpkin Nut Bread
User Reviews
5
Pumpkin Nut Bread
Description
This recipe uses half a cup of vegetable oil and a significant amount of granulated sugar to create a moist base for the pumpkin bread. Large eggs and canned pumpkin puree contribute to the bread’s structure and moist texture. The pumpkin pie spice adds earthy and aromatic warm spices typically associated with pumpkin desserts.
Dry ingredients including all-purpose flour, baking soda, baking powder, and salt are combined carefully to avoid over-mixing, which can toughen the bread. Chopped pecans or walnuts are folded in for added crunch and flavor contrast in every bite. The batter is divided evenly into two greased and floured 8x4 inch loaf pans to ensure even baking.
Baking at 325°F for 40 to 60 minutes produces loaves with a tender and soft crumb, while the nuts provide a pleasant textural contrast. The bread cools in the pans briefly before transferring to a wire rack, helping the bread set properly. It’s versatile for serving as a comforting snack or alongside coffee or tea.
Proper measuring of flour and purchasing plain pumpkin puree (not pie mix) are important to maintain the expected flavor and texture. Greasing loaf pans with a flour-containing spray can make loaf removal easier and reduce sticking.
Ingredients
- 1/2 cup vegetable oil
- 1 ¾ cups granulated sugar
- 2 egg large
- 15 ounce pumpkin puree canned
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pecans finely chopped, or walnuts
Instructions
- Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
- In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
- Whisk in eggs until well-combined.
- Add the pumpkin puree and whisk until well-combined.
- Whisk in the flour, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
- Fold in the just nut until incorporated.
- Divide the batter evenly between the prepared pans.
- Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Notes
- Use canned pumpkin puree, not pumpkin pie mix, to ensure correct flavor and texture.
- Measure flour carefully by stirring, spooning lightly into the measuring cup, and leveling for accurate amounts.
- Grease and flour pans using a spray that contains flour for easy loaf removal.
- This bread bakes best at 325°F for 40 to 60 minutes until a toothpick inserted comes out clean.
- Choose pecans or walnuts finely chopped to distribute nutty texture evenly without overpowering the crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 177kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 101mg | 4% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 2781IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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