New England Pumpkin-Walnut Bread Recipe

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New England Pumpkin-Walnut Bread Recipe
New England Pumpkin-Walnut Bread Recipe photo by Taste of Home
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New England Pumpkin-Walnut Bread Recipe

Read Reviews
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Publisher Photo
Pumpkin bread is for chilly mornings when you long for some home-style New England food. Slice and serve it with a warm and soothing beverage. —Kim Forni, Laconia, New Hampshire
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 1/2 cup old-fashioned oats
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • BREAD:
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 3/4 cup canola oil
  • 2/3 cup water
  • 2 cups sugar
  • 1 cup honey
  • 1-1/2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup coarsely chopped walnuts, toasted

Directions

Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.
For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.
Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with oat mixture.
Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as New England Pumpkin Walnut Bread in Taste of Home September/October 2015, p81

Nutritional Facts

1 slice: 220 calories, 9g fat (1g saturated fat), 23mg cholesterol, 200mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 1/2 cup old-fashioned oats
  • 1/4 teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • BREAD:
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 3/4 cup canola oil
  • 2/3 cup water
  • 2 cups sugar
  • 1 cup honey
  • 1-1/2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1 cup coarsely chopped walnuts, toasted
  1. Preheat oven to 350°. In a small skillet, combine oats, sugar and cinnamon; cook and stir over medium heat 4-6 minutes or until oats are toasted. Remove from heat.
  2. For bread, in a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in walnuts.
  3. Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with oat mixture.
  4. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 2 loaves (16 slices each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as New England Pumpkin Walnut Bread in Taste of Home September/October 2015, p81

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Reviews forNew England Pumpkin-Walnut Bread

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robbrd User ID: 1292786 276793
Reviewed Nov. 10, 2017

"Excellent bread. The bread was moist and as other reviewers have said, not too sweet. There was a sweetness but not overpowering. The balance of spices was pleasing, too. I would be OK with omitting the oatmeal on top of the bread. I didn't really find that it added much to it other than it made it known it was homemade and not a box mix you can buy in the store. I've already tossed out my pumpkin bread recipe and this will be my "go to" recipe for pumpkin bread."

MY REVIEW
HomeChefColleen User ID: 7305751 236174
Reviewed Nov. 2, 2015

"Made these loaves for my mom who loves a moist quick bread. And these are deliciously moist, thanks to the applesauce! It's great that it makes two loaves! Thanks for the recipe!"

MY REVIEW
Grammy Debbie User ID: 30612 235888
Reviewed Oct. 29, 2015

"Very good and easy to make! I really like the fact that it made two nice large loaves and in fact, I had enough batter for a jumbo-size muffin which allowed me to taste it since the two loaves went into the freezer for future use. I added a little extra sugar to the oats when I toasted them, but other than that I followed the recipe exactly."

MY REVIEW
NanaNeicy User ID: 7093816 235877
Reviewed Oct. 29, 2015

"This recipe is fabulous! Moist, sweet but not overly so. The toasted oatmeal on top gives a good crunch. I omitted the nuts and added dark chocolate chips instead."

MY REVIEW
heidiclark1 User ID: 2771648 233829
Reviewed Oct. 1, 2015

"I followed the recipe except for omitting the walnuts. It baked perfectly and tasted delicious! This is a less sweet quick bread and the blend of spices is very nice. The presentation makes it idea for sharing."

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