This Pumpkin Walnut Loaf is incredibly moist, scrumptious and so easy to make. Baking it will fill your home with the comforting aromas of fall spices.
Yesterday was my one year blog anniversary, so to celebrate I made my favourite Pumpkin Walnut Loaf. I’ve made this recipe several times and it always comes out delicious. So today I’m sharing it with you. This Pumpkin Walnut Loaf is incredibly moist, scrumptious and so easy to make. Best of all, baking it will fill your home with the comforting aromas of fall spices.
I adapted this bread recipe from Bon Appétit. I wanted to include some whole wheat flour in the recipe, some brown sugar (because it tastes so good and goes so well with fall flavours) and some ground ginger which I found the original recipe lacked. I added a basic recipe for a glaze to drizzle over the loaf which will definitely transform the recipe into a dessert, but this loaf is delicious and sweet enough even without it.
This recipes makes two loaves, so you can enjoy one and give one away. But if you decide it’s so good that you can’t part with it, you can wrap it well and freeze it for later use.
Pumpkin Walnut Loaf
- For the loaves:
- 2 cups all purpose flour
- 1 cup whole wheat pastry flour or all-purpose flour
- 1- 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1- 1/2 cups granulated sugar
- 1- 1/2 cups packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 cups or 16 ounces pure pumpkin purée
- 1 cup toasted walnut pieces optional
- For the glaze:
- 1 cup icing sugar
- 2 tbsp. milk
- 1/8 tsp. pure vanilla extract
For the loaves:
Position a rack in the center of the oven and pre-heat the oven to 350°F.
Grease and flour two 9x5x3- inch loaf pans.
In a medium bowl, whisk together the flours, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
In another bowl, beat the sugars and oil until well combined.
Add the eggs, one at a time, whisking after each egg so it’s well mixed in.
Add in the pumpkin purée and blend well.
Add the dry ingredients into the pumpkin purée in two additions and stir just until evenly incorporated. If desired, add the toasted walnut pieces and stir to incorporate.
Divide the batter evenly between the two loaf pans and spread the tops with a rubber spatula. Bake until the loafs are golden brown and a toothpick inserted into the loaves comes out clean, about 60 to 70 minutes.
Cool in the pans on a rack for 10 minutes and then turn the loaves out unto the wire rack to cool.
For the glaze: In a small bowl combine the icing sugar with the milk and vanilla extract. Stir well. If necessary add more milk to reach desired consistency.
Drizzle the glaze over the loaf and serve.