Pumpkin walnut bread recipe

October 30, 9:11 PMSeattle Healthy Food ExaminerKristen Rezabek, MS, RD, CD, CDE

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Pumpkin Walnut bread recipe
Photo by Kristen Rezabek

This recipe for pumpkin walnut bread is a wonderful Fall treat. You can use canned pumpkin or the flesh of a fresh pumpkin that's been cooked. Bake this batter in a regular loaf pan or put into muffin tins for a spicy Halloween breakfast bread or Thanksgiving muffins.

Pumpkin walnut bread recipe

• 1 cup canola oil
• 2/3 cup low fat milk
• 4 eggs or 1 cup egg substitute
• 2 cups mashed, cooked pumpkin
• 1 1/2 cups sugar
• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon cloves
• 1 1/2 cups chopped walnuts

Instructions: In mixing bowl combine oil, milk, eggs, and pumpkin. Add dry ingredients and mix until just combined. Pour into 2 greased loaf pans or 30 cup muffin tins. For loaf pan bake at 350F for one hour or until tester inserted in center comes out clean. If making muffins preheat oven 400F and bake for 20-25 minutes.