Easy Pumpkin Black Walnut Bread (Cake)
photo by Lalaloula
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 3⁄4 cup sugar
- 1⁄2 cup milk
- 3 cups complete biscuit mix (I use Bisquick)
- 1 egg
- 1 1⁄2 cups pumpkin pie filling (I use Libby's)
- 1 teaspoon pumpkin pie spice
- 1⁄2 cup finely chopped black walnut
directions
- Mix ingredients together. Receipe makes two 4”x 8” loaves.
- Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
- (Refrigerate leftovers, as it will get moldy fast if left out.).
Reviews
-
Wow, wow, wow! What a great tasting pumpkin cake recipe! LOVED this! Its perfect for autumn, smells, tastes and looks sooo good! <br/>I made half the recipe in my small loaf pan, which worked out perfectly. I made a couple of changes due to what I had on hand and the bread came out fudgy soft in the middle with a lovely crunch to the top and such a lovely spicy pumpkin flavour. Ill definitely make this again!<br/>Here are my changes:<br/>I used only 1/4 cup of sugar, in place of the mix I used 1 c whole spelt flour 1/2 c spelt flour 3/4 ts baking powder and a dash of salt. I needed to add 1/8 cup more milk and in place of the pumpkin pie filling I used home-made pureed pumpkin with added spices (no sugar). Sooo good!<br/>THANK YOU SO MUCH for sharing a true winner with us, Acadia!<br/>Made and reviewed for my chosen chef during Veggie Swap #39 October 2011.
-
This turned out wonderfully, made over the weekend and DH was very pleased ~ he's a huge pumpkin fan! I did use pecans rather than walnuts (personal preference), and an organic all-purpose biscuit/baking mix. We loved it. Took one loaf to work, and it disappeared! A quick and easy keeper bread recipe! Thanks Acadia, made for POTLUCK TAG, Feb 2009.
see 1 more reviews
RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...