Classic Pumpkin Nut Bread
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread A wonderfully moist and simple pumpkin nut bread made using the classic well mixing method for autumn baking. This large-batch recipe yields two aromatic loaves.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | 10 mins (Cooling) | 2 loaves |
🔪 Key Equipment
- Large mixing bowl
- Whisk
- Spatula
- Two 9x5 inch loaf pans
- Wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | All-purpose Flour | Sifted |
| 1 teaspoon | Baking Soda | None |
| 1 teaspoon | Salt | None |
| 3 teaspoons | Cinnamon | None |
| 2 cups | Sugar | None |
| 2 cups | Canned Pumpkin puree | None |
| 4 | Eggs | Large |
| 1 1/2 cups | Vegetable Oil | Or melted Shortening |
| 1/2 cup | Nutmeats | Chopped walnuts or pecans |
| 2 tablespoons | Applesauce | Optional, for reduced oil variation |
Instructions
Step 1: Prep and Mix Dry Ingredients
- Preheat the oven to 350°F. Grease and flour two 9x5 inch loaf pans.
- In a large mixing bowl, whisk together the 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 3 teaspoons cinnamon.
- With a spoon, make a deep well in the center of the dry ingredients.
Step 2: Combine and Bake
- Into the well, add the 2 cups sugar, 2 cups canned pumpkin puree, 4 eggs, 1 1/2 cups vegetable oil (or melted shortening), 1/2 cup nutmeats, and the optional 2 tablespoons applesauce if desired.
- Stir carefully with a spoon or spatula, mixing only enough to dampen the 3 cups all-purpose flour and other dry ingredients. Do not overmix.
- Pour the batter evenly into the two prepared 9x5 inch loaf pans.
- Bake at 350°F for 1 hour, or until a toothpick inserted into the center comes out clean and the loaves are fragrant and golden brown.
- Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the fully cooled loaves tightly wrapped in plastic wrap at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
