Pumpkin and Walnut Bread

    Pumpkin and Walnut Bread

    (40)
    7saves
    1hr15min


    38 people made this

    About this recipe: This loaf is deliciously tender and packed full of flavour. Orange zest and spices flavour this loaf. It's also studded with walnuts and pitted dates. Enjoy for afternoon tea, dessert or elevenses.

    Ingredients
    Serves: 12 

    • 1/2 teaspoon baking powder
    • 2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 60g chopped walnuts
    • 75g chopped pitted dates

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

    1. Preheat oven to 180 C / Gas 4. Grease one 23x13cm loaf tin.
    2. In a large bowl, cream together the butter, sugar and 1 egg. Beat in second egg until smooth. Mix in pumpkin puree, orange zest and juice.
    3. In another bowl, measure and stir together the flour, baking powder, bicarbonate of soda, salt, cinnamon, cloves, nuts and dates. Pour all at once into batter in mixing bowl. Stir only to moisten. Pour into the prepared loaf tin.
    4. Bake for about 1 hour in the preheated oven or until a skewer inserted comes out clean. Cool in tin 10 minutes. Remove loaf from tin to rack. Cool and wrap.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (39)

    by
    66

    There were very good. I decided for time reasons I would make muffins instead of a traditional loaf pan. I got 12 slightly oversized muffins and 6 mini muffins. I also reduced the oven temp to 325, as well as cooking time. Larger muffins 35 minutes, smaller muffins 25 minutes. I left out the dates (didn't have them). I used organic crazins (dried cranberries) for the add-in. I only used a handful of chopped nuts (daughter not fond of them). The orange flavor is a great addition to this muffin. I will definately make these again!  -  26 Nov 2007  (Review from Allrecipes US | Canada)

    by
    59

    So yummy and easy to make! Although I did make a few changes: I used 1/2 cup butter instead of margarine. Instead of 1 1/2 cup white sugar, I used 1 c white sugar + 1/2 c brown sugar. I omitted the orange zest because I didn't have any and am glad I did because I wanted the pumpkin flavor really to shine. For the cinnamon and cloves I just added an equal amount of Chinese 5 spice powder. And for the walnuts and dates, I added an equal amount of raisins and fresh cranberries. Mmm, this bread was so delicious! I don't know if it has anything to do with elevation and where this recipe orginated, but my bread took any extra 12 minutes to bake. I live outside Athens, GA which isn't below sea level or at a high elevation. GREAT BREAD!  -  30 Oct 2006  (Review from Allrecipes US | Canada)

    by
    51

    Excellent pumpkin bread! I did change it a tad bit. This fall I started using fresh sugar pumpkins for my recipes and found it better than canned. So, I used freshly baked pumpkin instead of canned, used Splenda for the sugar, and increased the orange zest to 3 Tablespoons. The orange accent is a perfect match for pumpkin recipes. I will be preparing many mini-loaves of this bread for the freezer to enjoy through the winter months. Thanks for the recipe Carol.  -  17 Oct 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate