Pumpkin Nut Bread

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A staple of fall, this bread is sure to keep out the autumn chill.

Difficulty: Easy

Hands-on: 15 minutesTotal: 1 hour 15 minutes

Serves: 8

Ingredients

  • 1 cup unsalted butter
  • 1½ cups brown sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ tsp. kosher salt
  • 1 cup solid-pack pumpkin purée
  • ½ cup milk
  • 1 cup chopped walnuts, toasted
  • ⅓ cup granulated sugar

Directions

  • Preheat oven to 350°F. Coat a 9" × 5" loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
  • Beat butter and brown sugar together until smooth and creamy. Add eggs one at a time. Combine all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside. Stir together pumpkin and milk and add to creamed mixture alternately with flour mixture. Fold in walnuts.
  • Transfer batter to prepared pan. Sprinkle the top evenly with granulated sugar and bake 20 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
  • Remove from oven and cool 10 minutes before removing from pan. Cool on a rack.

Recipe Information

Serves: 8

Ingredients

  • 1 cup unsalted butter
  • 1½ cups brown sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ tsp. kosher salt
  • 1 cup solid-pack pumpkin purée
  • ½ cup milk
  • 1 cup chopped walnuts, toasted
  • ⅓ cup granulated sugar

Directions

  • Preheat oven to 350°F. Coat a 9" × 5" loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
  • Beat butter and brown sugar together until smooth and creamy. Add eggs one at a time. Combine all-purpose flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside. Stir together pumpkin and milk and add to creamed mixture alternately with flour mixture. Fold in walnuts.
  • Transfer batter to prepared pan. Sprinkle the top evenly with granulated sugar and bake 20 minutes, until risen. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
  • Remove from oven and cool 10 minutes before removing from pan. Cool on a rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories690
Total Fat36g
Saturated Fat17g
Cholesterol155mg
Sodium180mg
Total Carbohydrate86g
Dietary Fiber3g
Sugars50g
Protein11g