Spiced Pumpkin Nut Bread
Immerse yourself in the warm, comforting flavors of autumn with this Spiced Pumpkin Nut Bread, a moist, tender loaf bursting with seasonal spices and the wholesome goodness of pumpkin puree. This easy-to-make recipe combines fragrant cinnamon, nutmeg, and ginger with a touch of sweetness from granulated and brown sugar, while buttery chopped walnuts or pecans add a delightful crunch to every bite. Perfect for cozy mornings or an indulgent snack, this flavorful quick bread takes just 15 minutes to prepare and bakes to golden perfection in under an hour. Whether served warm with a pat of butter or enjoyed as-is, this pumpkin nut bread is sure to become a fall favorite for your family.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsalted butter (melted and cooled)
- 2 large eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 0.25 cups whole milk
- 2 teaspoons pure vanilla extract
- 0.75 cups chopped nuts (such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, allowing the paper to overhang for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until smooth.
Add the eggs, one at a time, to the sugar mixture, whisking well after each addition.
Stir in the pumpkin puree, milk, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with the spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 604.7 g | 220% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 401.2 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 966 mg | 21% | |
*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.
