Pumpkin Pine Nut Bread
Experience the cozy flavors of fall with this irresistible Pumpkin Pine Nut Bread—a delightful twist on classic pumpkin bread that's perfect for breakfast, dessert, or an anytime treat. Combining the warm spices of cinnamon and nutmeg with the moist richness of pumpkin puree and unsweetened applesauce, this quick bread is elevated by the unique addition of crunchy, buttery pine nuts. Not only does it require just 15 minutes of prep time, but it also bakes to perfection with a golden crust and tender crumb in under an hour. A sprinkle of pine nuts on top adds visual flair and a festive crunch, while a light dusting of powdered sugar offers a touch of sweetness for those extra-special occasions. Whether you're savoring a slice with your morning coffee or serving it at your next holiday gathering, this Pumpkin Pine Nut Bread is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup pine nuts
- optional: powdered sugar for dusting
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, pumpkin puree, vegetable oil, unsweetened applesauce, eggs, and vanilla extract. Mix until smooth and well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix, as this can make the bread dense.
Fold in the pine nuts, reserving a tablespoon or two to sprinkle on top of the batter if desired.
Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the reserved pine nuts on top for added crunch and visual appeal.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs sticking to it.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Optional: Dust the cooled loaf with powdered sugar before serving for a festive touch.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 41.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 169 mg | 4% | |
*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.
