Pumpkin Nut Bread

Posted by on Thursday, October 22nd, 2009

Pumpkin-Butter

I’ve already made 2 batches of Pumpkin Nut Bread.  The first time I deviated from my favorite stand by recipe, which was my mother’s, and made Paula Deen’s.  To sum up the difference I will quote Micah, “Mom, can you make your recipe next time?  It’s a lot better.”  This recipe is simple and pretty quick and even uses canned pumpkin.  I remember Momma making this when I was a teenager.  I love it as much now as I did back then.

I still incorporate as many organic ingredients as I can afford.  My favorite flour is Kroger’s Private Selection Organic Unbleached Bread Flour.  I seem to have the best results in baking with this flour.

Sift together: (I never sift mine but go ahead if you like to follow the rules!)

  • 3 1/2 cups plain unbleached bread flour (I like to use half white/half oat flour)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 Tablespoons cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon cloves

In a separate bowl mix these wet ingredients together:

  • 3 cups sugar (I’ve also substituted AGAVE nectar for the sugar)
  • 1 cup vegetable oil (I’ve also used olive oil)
  • 4 eggs
  • 2 cups pumpkin (1 can)
  • 2/3 cup filtered water

Add wet and dry ingredients with :

  • 1 teaspoon vanilla
  • 1 cup dates (optional)
  • 2 cups chopped walnuts or pecans

Pour into 2 greased/floured loaf pans and bake at 350 degrees for about an hour, until golden brown and a toothpick inserted in the middle comes out clean.  I use my Pampered Chef stoneware mini loaf pans.  This recipe will yeild 8 mini loaves.  I cook them for about 30 minutes on my convection bake setting.

We like ours sliced,buttered, grilled or toasted, with pumpkin butter or cream cheese spread on top!

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Filed in Breads, Doughs, and Crusts,Desserts,Thanksgiving | 5 responses so far

5 Responses to “Pumpkin Nut Bread”

  1. lisa baldwinon 24 Oct 2009 at 5:47 am 1

    Tara shared a loaf of this with me. Yummy! It is delicious. Moist, with just the right amount of spices and nuts. Thank you Tara.

  2. Sandyon 02 Nov 2009 at 8:28 am 2

    I just came here from PW’s site, after seeing your recommendation to stay at Opryland. I laughed because I made the same recommendation after seeing her first hotel post. She’ll love it!

    I’m enjoying your site, and will continue to “lurk”.

  3. Taraon 02 Nov 2009 at 9:22 am 3

    HI Sandy! Thanks for stopping by. Gotta love PW right? I wish I could make it to her Nashville book singing! Please come visit anytime. We are gearing up for Thanksgiving dishes next.

  4. Kimberlyon 16 Sep 2011 at 5:05 pm 4

    I want to make the mini loaves, how and how long can I store them? Thank you!

  5. Taraon 16 Sep 2011 at 5:35 pm 5

    Hi Kimberly,

    Around here I don’t get the chance to store this pumpkin bread because it disappears quickly. I would recommend wrapping the mini loaves in plastic wrap while they are still slightly warm. Then store them in the fridge for up to a week. You could try freezing the sealed loaves for longer storage – but nothing beats fresh pumpkin bread straight out of the oven. Thanks for stopping by.