Quick, simple and best of all delicious!
Recipe courtesy of Hammons Black Walnuts
Black Walnut Pumpkin Quick Bread
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- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 2 loaf pans
- Difficulty Level Easy, Intermediate
Ingredients
- 1¾ cup canned unsweetened pumpkin
- 2/3 cup butter, unsalted, melted
- 2/3 cup water
- 4 eggs, whole, beaten
- 3½ cups all-purpose flour, sifted
- 3 cups pure cane sugar, granulated
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup Hammons Black Walnuts
Instructions
- Directions: Preheat oven to 350°, butter or grease 2 loaf pans, set aside.
- Combine pumpkin, butter, water and eggs.
- Sift together flour, sugar, baking soda, baking powder, spice and salt.
- Fold dry ingredients into pumpkin mixture, adding Black Walnuts towards the end of incorporation.
- Divide batter into 2 standard 1lb. bread pans or pan of choice (e.g., Bundt, muffin or cake pans).
- Bake at 350°F for 50–60 minutes. Cover with foil if loaves are browning too quickly. Bake until toothpick or skewer comes out clean.
- Remove from oven and allow to cool completely.
- Servings : 18-20
- Course : Dessert
- Recipe Type : Quick BreadsThanksgiving
About Chef
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...
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