About this recipe:A moist and delicious loaf. Walnuts are nestled in a lightly sweet and warmly spiced pumpkin bread. Enjoy as a snack, for dessert, elevenses, afternoon tea or pop into packed lunches.
Preheat an oven to 180 C / Gas 4. Grease 2 loaf tins.
Stir the flour, sugar, salt, bicarbonate of soda, cinnamon, nutmeg, allspice and cloves together in a large bowl. Whisk together the pumpkin puree, water, eggs, vanilla and vegetable oil together in a separate bowl. Gradually pour the wet mixture into the dry while whisking until everything is well mixed. Fold the walnuts into the batter. Divide the batter between the two prepared loaf tins.
Bake in the preheated oven until the top is golden and springs back when lightly pressed, 50 to 60 minutes. Allow to cool 20 minutes before removing from the tins.