This easy recipe for a spiced Pumpkin Walnut Bread made with canned pumpkin purée and spiced with cinnamon, ginger, cloves and nutmeg, yields a super flavorful, tender and moist pumpkin loaf. This recipe is perfect for enjoying during pumpkin season or anytime of the year!
Position a rack in the center of the oven and pre-heat the oven to 350°F.
Grease and flour one 9x5x3-inch loaf pan.
In a large bowl, whisk together the flours, cinnamon, ginger, cloves, nutmeg, baking soda, and salt. Set aside.
In a separate bowl, beat the sugars and eggs until well combined.
Add the oil and pumpkin purée and blend well.
Add the pumpkin purée mixture to the dry ingredients and stir just until evenly incorporated. If desired, add the toasted walnut pieces and stir to incorporate.
Pour the batter into the loaf pan and spread the top with a rubber spatula. Bake until the loaf is golden brown and a toothpick inserted into the loaf comes out clean, about 60 to 65 minutes.
Cool loaf in the pan on a rack for 10 minutes and then turn the loaf out unto the wire rack to cool.
Notes
Toasting the walnuts before adding them to the batter will enhance their flavour. You can toast walnuts in a 350ºF oven for about 10 minutes or until fragrant, let cool and chop coarsely.
Check your bread as it's baking and if you notice the top is getting too dark you can tent it with aluminum foil.
Store the pumpkin bread at room temperature up to 4 days or in the refrigerator for up to one week.
You can freeze the entire or loaf or individual slices. Wrap loaf or slices in plastic wrap and place in food storage bag. Can be frozen for up to 3 months.