Perfect Pumpkin and Walnut Bread

    (639)
    1 hour 15 min

    A deliciously moist pumpkin loaf, which is studded with chopped walnuts. If you don't like walnuts, feel free to add raisins or chocolate chips instead. Serve thickly sliced for breakfast, brunch, dessert, afternoon tea, elevenses or pop into packed lunches.


    594 people made this

    Ingredients
    Makes: 2 loaves

    • 400g plain flour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground nutmeg
    • 500g pumpkin puree
    • 250ml vegetable oil
    • 60g walnuts, chopped (optional)
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground cinnamon
    • 600g caster sugar
    • 150ml water
    • 4 eggs

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Grease and flour two 20x10cm loaf tins. Preheat oven to 180 C / Gas 4.
    2. Measure flour, sugar, bicarbonate of soda, salt and spices into a large bowl. Stir to blend. Add pumpkin puree, water, oil, eggs and walnuts. Beat until well combined. Pour batter into prepared tins.
    3. Bake for approximately 1 hour.

    Ingredients

    Pumpkin puree can be purchased online.

    Cook's note

    You can also use this recipe to make muffins or cupcakes. Simply adjust the baking time accordingly.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (639)

    Reviews in English (537)

    by
    528

    (NOW WITH A LOW-FAT ALTERNATIVE!!) This recipe is GREAT! I have made these several times now with a few modifications that make people come begging for more: I doubled the spices (if not more), used only 2 cups sugar, left out the walnuts and added about 1 cup of semi-sweet chocolate chips. Lastly, instead of making bread, I made muffins...TO DIE FOR!! In standard muffin cups the muffins take about 30 minutes to bake at 350. With these changes, NOW it is a 5-star recipe!! EDITED TO ADD: I decided to try a LOW-FAT version of these and it turned out GREAT! Adding to my previous modifications, I also substituted 1/2 of the oil for applesauce. There was absolutely NO DIFFERENCE in taste or moistness. No brainer, save the calories and fat!!  -  20 Dec 2005  (Review from Allrecipes US | Canada)

    by
    292

    This bread is so easy to make, and even easier to eat! I used half a cup of applesauce w/ a half cup of oil, a heaping teaspoon of vanilla, a bit of extra pumkin, only 2 cups of sugar w/ a tsp. of brown sugar, & added a tsp. allspice to the mix. It turned out fabulous! Thank you V Monte, we also love your recipe for Zucchini Bread!  -  27 Oct 2002  (Review from Allrecipes US | Canada)

    by
    195

    I added 3 TBS pumpkin pie spice, 2 tsp vanilla and 1 cup of pecans. The extra spice gave it wonderful flavor.  -  30 Sep 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 11 collections