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Pumpkin Nut Bread

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.
Author: Beverly

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1 cup sugar
  • ½ cup milk
  • 2 eggs
  • 4 tablespoons butter - softened
  • 1 cup chopped walnuts

Instructions:

  • Preheat oven to 350 degrees.
  • 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.
  • Divide the batter between four mini sized loaf pans or two 7.5x3.5 loaf pans. Bake for about 30 minutes for mini pans or for about 45 for medium pans, or until a toothpick or knife inserted in the center comes out clean.