Sure! Here’s a detailed recipe for Pumpkin Walnut Bread 🎃🍞, a delightful treat perfect for any occasion, especially Thanksgiving or a cozy weeknight brunch. This bread, made with the creaming method, boasts a lighter texture that’s not quite cake-like but not as dense as some other quick breads. It’s infused with the warm flavors of pumpkin, cinnamon, ginger, and nutmeg, complemented by crunchy walnuts and chewy raisins and dates. Let’s dive into making this scrumptious bread!
Pumpkin Walnut Bread Recipe
Ingredients:
- 1 1/4 cups dark brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup canned pumpkin
- 1/2 cup half-and-half
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1-2 teaspoons ground cinnamon (adjust to taste)
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/2 cup chopped dates
Instructions:
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Preparation: Position your oven rack in the center and preheat the oven to 325ºF (165ºC). Grease a large loaf pan with shortening and line it with parchment paper if desired.
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Creaming: In a large mixing bowl, cream together the dark brown sugar and softened butter until light and fluffy.
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Incorporating Wet Ingredients: Stir in the eggs until well blended and smooth. Then, add the canned pumpkin, half-and-half, milk, and vanilla extract. Beat the mixture until smooth.
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Mixing Dry Ingredients: In a separate ziplock bag, combine the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg. Gently mix the dry ingredients.
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Combining: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix. Fold in the chopped walnuts, raisins, and chopped dates until evenly distributed throughout the batter.
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Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 75-90 minutes, or until a wooden skewer inserted into the center comes out clean. Start testing for doneness after an hour of baking.
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Cooling: Once baked, allow the bread to cool in the loaf pan on a wire rack for 5 minutes. Then, carefully remove it from the pan and place it top side up on the wire rack to cool completely.
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Serving and Storing: Once cooled, slice the Pumpkin Walnut Bread into thick slices and serve. It can be enjoyed as is or with a simple glaze or frosting. To store, wrap the bread tightly and keep it at room temperature for up to 4 days or refrigerate for up to 10 days.
This Pumpkin Walnut Bread is not only delicious but also versatile, making it a delightful addition to any brunch spread, holiday table, or as a sweet treat for a cozy evening in. Enjoy the warm flavors and comforting aroma of freshly baked bread with every slice! 🍂🍞
