Tag Archives: walnuts

Pumpkin bread with walnuts

15 Nov

pumpkin, nutty, goodness

Hello, Autumn! I told you that I would see you again!

Pumpkin bread, what do you guys think? Yum, right? Damn right, yum!

I don’t really have some witty and/or existential reason for baking this ’cause the thing is, I just bake.  It’s what I do.  I do it when i’m happy, sad, overwhelmed, and all of those other adjectives.  This isn’t your typical pumpkin bread that you get at Generic Store X (no offense Starbucks, I love your wifi and accessibility but your baked goods are eh). This pumpkin bread is special because it has whole wheat flour and a few splashes of Kahlua.  The whole wheat flour added nuttiness and texture which I absolutely adore and appreciate.  The Kahlua added that X-factor through vanilla-ness and caramel-ness.  It was just good.  So, good. Like, really, REALLY good!

Unfortunately, I now have to return back to reality where I can’t write essays on how good autumn flavors and baked goods are so lets all take a deep breath and savor all of the autumness up in here right now.

P.S. I apologize to all classmates and friends whom I told about this pumpkin bread but didn’t give a piece too.  Oops!


This organic pumpkin was much lighter than Libby's pumpkin.

Spicy-nutty pumpkin bread (adapted from epicurious.com)

    • 1 1/2 cups dark brown sugar
    • 1 cup vegetable oil
    • 3 large eggs
    • 1 16-ounce can solid pack pumpkin
    • 3 cups  flour (2 cups all purpose, 1 cup whole wheat)
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon aluminum free baking powder
    • 1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

I took this picture before it was demolished. By demolished, I mean eaten.