Saturday, September 23, 2017

Pumpkin Bread with Walnuts (or pecans)

I love the taste of all things pumpkin and even more so when I detect the nutty taste of walnuts or pecans.

This pumpkin bread has nuts in the batter, but the secret ingredient that gives it an extra richness is our Roasted Walnut Oil.  It's a moist bread/cake  that is so good spread with cream cheese.  Heck, it's good on its own.

 Pumpkin Bread with Walnuts 


3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups granulated sugar
1 cup light brown sugar
1 cup Joe and Son’s Roasted Walnut Oil
½ teaspoon vanilla extract
3 large eggs
1 16 oz can of pumpkin puree
1 cup chopped walnuts

Preheat the oven to 350 degrees. Grease and flour a 12 cup Bundt pan.*

Combine the first 6 ingredients in a medium-sized bowl. Stir to blend thoroughly and set aside.

In a large mixing bowl, combine the roasted walnut oil, vanilla extract, eggs and sugar. Using an electric mixer, mix on low speed until well blended. Stir the pumpkin puree into the egg mixture and continue to mix on low speed until all ingredients are blended completely.

Gradually add the previously set aside dry ingredients to the pumpkin mixture and stir well after each addition.

Add the chopped nuts and stir a bit more.

Pour the batter into the prepared Bundt pan. Bake for about 1 hour and 5- 15 minutes. (Do not overbake.) Check for doneness by testing with a wooden pick. If the pick comes out clean, the bread is done.

Remove the pan from the oven and cool completely before removing it from the Bundt pan.

This cake can be sprinkled with powdered sugar or drizzled with a simple sugar or cream cheese glaze.
*If you have only a 10 cup Bundt pan, fill it about 2/3 full and use the extra batter to make cupcakes.


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