Pumpkin Nut Bread

Pumpkin Nut Bread Recipe

Capture the tastes of the holiday season with this easy Pumpkin Nut Bread recipe.

Moist pumpkin combines with crunchy walnuts and zesty spices for a delicious quick bread recipe for holiday giving.

Bake ahead and freeze in small or mini-sized loaves. A great addition to holiday gift baskets!

Double-wrapped with plastic food storage wrap, and tucked into a freezer food storage bag, this quick bread will stay fresh in the freezer for up to 8 weeks

Ingredients

3 cups
sugar, granulated
3 1⁄2 cups
flour, all-purpose
1⁄2 teaspoon
salt
2 teaspoons
baking soda
1 tablespoon
cinnamon
1 teaspoon
nutmeg
4
eggs, large
1 cup
vegetable oil
2 cups
pumpkin, canned
2⁄3 cups
water
1 1⁄2 cup
walnuts, chopped

Instructions

Preheat the oven to 350 degrees F. Butter 3 large or 8 small loaf pans.

Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients and add the eggs, oil, pumpkin and water. Beat well with an electric mixer. Stir in the walnuts with a wooden spoon.

Pour the batter into the loaf pans filling each half to two-thirds full.

Bake for 60-90 minutes for large pans, 30-45 minutes for small ones. Pumpkin-Nut bread is done when a toothpick in the middle comes out clean.

Cool in the pan for ten minutes, then loosen the edges of the bread with a knife and turn out to cool on a rack.

Makes 3 large loaves or 9 small loaves

Notes

To freeze, cool quick bread completely. Wrap each loaf in plastic wrap, then place wrapped loaves inside freezer food storage bag. Freeze up to 2 months.

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