Walnut Pumpkin Bread
This original recipe brings all the feelings of fall into one moment! Roasted nuts and pumpkin puree, say less.
The Ingredients | “Les Ingrédients”
1¾ cups all-purpose flour (210g)
1 teaspoon baking soda
½ teaspoon baking powder
½ cup walnuts
¼ teaspoon grated nutmeg
2 teaspoons ground cinnamon
1¼ cup granulated sugar (250g)
½ teaspoon salt
1⅓ cups pumpkin puree (300g)
⅔ cup vegetable oil (160ml)
2 large eggs
1 teaspoon vanilla extract
The Steps| L’étape
Step 1: Preheat the oven to 350°F. Oil and Butter a 9×5-inch loaf dish
Step 2: Chop the walnuts to the desired size, place them on a baking sheet, and cook in the oven for 5 minutes. Give a gentle mix, then allow to cook for another 5 minutes
Step 3: To a large mixing bowl, whisk together the dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Step 4: To another mixing bowl, mix well combined your wet ingredients: the sugar, oil, eggs, pumpkin puree, and vanilla.
Step 5: Combine the wet mixture into the dry mixture; just combine; be sure not to overmix. Once you see a few streaks of flour, add your roasted walnuts.
Step 6: Pour the batter into the prepared baking dish and bake for 1 hour, or until a skewer inserted into the center of your bread comes out clear.
Step 7: After 30 minutes of baking, cover the bread with foil to prevent burning or over-browning
Step 8: Once baking is complete, allow to cool for 10-15 minutes, then serve and enjoy with butter, of course!
