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Pumpkin bread with walnuts and cinnamon
Baking

Pumpkin bread with walnuts and cinnamon

A tender loaf with pumpkin purée, walnuts and cinnamon. The crust is crisp, the crumb soft and lightly sweet. It smells of autumn and is good cut in thick slices.

ModernHalloweenAutumnWeekendCoffeeBaking
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Rate:
75 min total
10 servings
Easy

Ingredients

servings
Units
  • 12.3 oz pumpkin purée
  • 10.6 oz wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 4.2 oz butter
  • 5.3 oz light brown sugar
  • 2.8 oz sugar
  • 2 stk egg
  • 3.5 oz walnuts
  • 2 tbsp rapeseed oil

Instructions

  1. 1

    Preheat and prep pan

    1. Preheat the oven to 175 °C.
    2. Butter a loaf tin (about 25 × 12 cm) and line with parchment.
    5 min
    175°C
    OvenLoafPan
  2. 2

    Mix dry

    1. Mix flour, baking powder, baking soda, salt and cinnamon in a bowl.
    2. Fold in the walnuts.
    5 min
    Room temperature
    Bowl
  3. 3

    Mix the batter

    1. Beat the butter, brown sugar and sugar together in a large bowl.
    2. Beat in the eggs and oil.
    3. Fold in the pumpkin purée.
    4. Fold in the flour mixture until the batter is smooth and thick.
    10 min
    Room temperature
    BowlSpoon
  4. 4

    Bake the loaf

    1. Pour the batter into the tin and level the top.
    2. Bake for 50–55 minutes until cooked through in the centre and golden on top.
    3. Cool in the tin for 10 minutes. Turn out and cool on a rack.
    55 min
    175°C
    OvenWireRack

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Details

Nutrition

Calories

245kcal

Protein

5g

Fat

11g

Carbs

32g

Serving Size

75g

Dietary

Allergens

GlutenEggMilkTreeNut

Serving

Suggestions

  • • Cut thick slices. The loaf is best after it has rested a couple of hours.

Drink Pairings

  • • Coffee: Coffee.

Side Pairings

  • • Butter.

Storage

Fresh

  • • Duration: 5 days
  • • Temperature: Room temperature
  • • Method: Store in parchment then in a tin. That holds moisture better than plastic.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze slices separated with parchment.

Reheating

  • • Oven: Warm slices at 160 °C for 5–8 minutes. (160°C)

Tips

Preparation

  • • Toast the walnuts briefly in a dry pan for more flavour. Let them cool before folding in.

Cooking

  • • Cover with foil for the last 10 minutes if the crust browns too fast.

Serving

  • • Try lightly toasting slices in a pan with butter. It gives a warm edge.

Variations

Flavor

  • A touch of nutmeg in the flour mix adds depth.
  • Pecans work if you do not have walnuts.

Method

  • If the batter seems thick, add a spoonful of water or more purée — consistency depends on the squash.

Toppings

  • Sprinkle extra walnuts on top before baking.

Author

C

Camilla

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Comments

Author

C

Camilla