Pumpkin - Walnut Bread

“A fairly quick bread that uses a the creaming method for a lighter texture. Not cake-like, but not as dense as some quick breads. Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream.”
READY IN:
1hr 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Move your oven rack so that the top of the loaf will be in the center of the oven.
  2. Heat the oven to 325ºF.
  3. Grease a large loaf pan with with shortening.
  4. Line with parchment if desired.
  5. Cream sugar and butter in a large bowl until light and fluffy.
  6. Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
  7. Beat until smooth.
  8. Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
  9. Start testing after an hour.
  10. Cool 5 minutes on wire rack still in pan.
  11. Then remove from pan and place top side up.
  12. Cool completely before slicing.
  13. Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.

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