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.
Pumpkin Nut Bread
- 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.