Easy Pumpkin Black Walnut Bread Cake
Indulge in the cozy, autumn-inspired flavors of this Easy Pumpkin Black Walnut Bread Cake, a delightful twist on traditional pumpkin bread. Packed with the warm spices of cinnamon and nutmeg, this moist and tender loaf combines rich pumpkin puree with the nutty crunch of black walnuts for a perfect balance of sweetness and texture. With just 15 minutes of prep time and a handful of pantry staples, this recipe is a fuss-free option for breakfast, a snack, or even a festive dessert. The recipe bakes beautifully in a standard loaf pan, making it an easy-to-slice treat that’s perfect for sharing. Best of all, its versatility extends to reheating or storing—just as delicious on day three as it is fresh out of the oven. Whether paired with a cup of coffee or enjoyed all on its own, this pumpkin black walnut bread cake is a must-try seasonal favorite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup canned pumpkin puree
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup black walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium mixing bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Gradually add the wet ingredients into the dry ingredients, folding gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Fold in the chopped black walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Slice and serve as a delicious breakfast, snack, or dessert. Store leftover slices in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 39.1 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
