This is the time of year that all things pumpkin sound just a little more delicious. I’ll admit to not being too adventurous with pumpkin flavors in my baking, but I do enjoy this pumpkin nut bread that I’ve been making for many years.
I originally cut this recipe out of my local newspaper many years ago that was named “Gift-size Pumpkin Nut Bread”. I thought it might be a handy recipe to keep around for exactly that – gift giving. And I’ve used it many times for that too!
This recipe gave instructions for baking in smaller sized loaf pans which I have always done. I have never made this recipe in a standard 9×5 loaf pan and because it creates a very moist bread, I would guess it would take quite a long time to get a large loaf baked through.
I’ve always used either the disposable foil mini sized loaf pans (I usually divide it between three of those) – OR – I have two older loaf pans that are 7.5 x 3.25 x 2.25 (which is exactly what the original recipe called for!) This is my favorite way to use this recipe as I can make one loaf to keep and one loaf to give away. You can still find a loaf pan of that type size on Amazon here: 2-Cup loaf pans.
This moist dense bread pumpkin bread is ideal for the fall season and is a perfect choice in mini loaf pans for gift giving too.
- 2 cups Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 cup Canned Pumpkin
- 1 cup Sugar
- 1/2 cup Milk
- 2 Eggs
- 1/4 cuup Butter - Softened
- 1 cup Chopped Walnuts
In a medium size mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large size mixing bowl combine the pumpkin, sugar, milk and eggs. Add in the dry ingredients and the softened butter. Finally, stir in the nuts.
Place batter in loaf pan, or divide the batter into mini sized loaf pans. Bake at 350 degrees for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.