Pumpkin Quick Bread – Whole Wheat with Walnuts

Pumpkin Bread - Whole Wheat with Walnuts

If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.

You could, of course, forget about counting calories, toast a thick walnut-studded slice, and slather with cream cheese. Either way works.

recipe adapted from Bernard Clayton’s New Complete Book of Breads

Pumpkin Quick Bread – Whole Wheat with Walnuts

makes one 8 1/2 x 4 1/2-inch loaf

Wet Ingredients              Volume          Ounces          Grams
pumpkin puree                   3/4 cup + 2 tbsp  7.5          214
brown sugar, packed             3/4 cup           5.8          165
butter, unsalted                1/4 cup           2             57
large egg                         1 each

Dry Ingredients              Volume          Ounces          Grams
whole wheat flour                 2 cups          9            255
baking powder                     2 tsp
cinnamon, ground                1/2 tsp
nutmeg, freshly grated          1/4 tsp
kosher salt                     1/2 tsp
walnuts, coarsely chopped         1 cup           4.25         120

Notes:

  • Have all of the ingredients at room temperature before continuing.
  • Use whole wheat pastry flour for a more tender quick bread.
  • Sifting the dry ingredients is unnecessary. In any recipe that calls for sifting the dry ingredients, stirring with a wooden spoon disperses the ingredients more evenly, says Shirley Corriher. Less mess. Less powder inhaled.

Instructions:

Preheat Oven    350ºF/177ºC

Mix Wet         Mix all of the wet ingredients until smooth.

Mix Dry         In a separate container, mix all of the dry
                ingredients, except the chopped walnuts, until
                evenly incorporated.

Add the 3/4 of dry ingredients to the wet ingredients. Mix briefly
and add the chopped walnuts. Add the rest of the dry ingredients and
mix just until incorporated, taking care to prevent over-mixing. The
batter will be firm and dry in some spots.

Pan             Spoon the batter into a buttered 8 1/2 x 4 1/2 loaf
                pan lined with parchment paper. Smooth the tops and
                "score" the top of the batter with a greased knife,
                if desired.

Bake            Bake at 350ºF/177ºC for about 1 hour, until a wooden
                skewer or cake tester comes out clean when inserted in
                the center of the loaf.

Cool            At least 15 minutes before removing from the loaf
                pan.

Pumpkin Bread - Whole Wheat with Walnuts Crumb
Whole wheat pumpkin walnut bread crumb.

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32 Responses to “Pumpkin Quick Bread – Whole Wheat with Walnuts”

  1. Haley W. says:

    You know, I love how you organize your recipes – the different measurements, the different steps. Very easy to follow!

  2. magpie says:

    I have to agree with Haley – so easy to follow! Now I just have to find the time to make it ;)

  3. Lien says:

    THis looks lovely. You make it easy for us pumpkin lovers with such a wide variety of recipes Thanks!

  4. Rosa says:

    This bread looks fantastic! A wonderful combination of ingredients! Delightful!

    Cheers,

    Rosa

  5. Jo says:

    I’ve not tried pumpkin bread. I can only imagine how great it would taste with some cold cut butter.

  6. snookydoodle says:

    this looks so nice. It s diferent from the normal pumpkin bread. looks yummy :)

  7. Adam says:

    Pumpkin-centric diet… I like that :) Nice recipe Jude, this is great for the left over pumpkins that don’t go out in Jack o Lantern style.

  8. kat says:

    Yeah, I think I’m all about that slathered with cream cheese

  9. Jescel says:

    yum,yum..i want to have some pleeeasssseee.

  10. Marvin says:

    You know, the few times I bake I always whip out my archaic flour sifter to sift everything–I feel guilty if I don’t. I have Shirley Corriher’s Cookwise book, but never knew that simply stirring with a spoon is better than sifting, I feel like an idiot, but also relieved! I think I’ll leave my sifter at the back of my pantry from now on;)

  11. Andrea says:

    I love quick breads, and since childhood pumpkin has been one of my favorites. I love that this recipe has some whole wheat flour, I’m sure the nuttiness really compliments the pumpkin. It looks delicious!

  12. Caitlin says:

    Yeah, I vote for forgetting about counting calories. Sounds amazing with cream cheese smeared on top.

  13. Mike says:

    Great minds think alike (I just happened to also do pumpkin bread)! Your loaf looks delicious (as always) and I love the color you got on it

  14. Natashya says:

    Calories? I thought that if you took pictures of it, and wrote about it – that counter-acts any caloric intake. Am I wrong?
    I say bring on the cream cheese – that pumkin loaf deserves the best! :)

  15. Katie says:

    Pumpkin, my fall favorite! This bread looks very healthy and has a nice color.

  16. Ben says:

    I love pumpkin and I Love the color of this bread. I have a big can of pumpkin that needs to be used. Great recipe.

  17. Caroline says:

    Great-looking pumpkin bread; and healthy, too!

    I never use a sifter. I just use a whisk when recipes tell me to sift. Seems to work fine for me :)

  18. grace says:

    what an awesome color! although, if i’m being honest, i’d slather it with so much cream cheese or jam that i wouldn’t even be able to appreciate the hue. :)

  19. n33ma says:

    Thanks for visiting my blog Jude.I just love the look of your blog and the sharp clear pics and instructions.

  20. paoix says:

    man i loooove pumpkin bread. a high school friend’s mom would make it and i would just devour most of it hahaha. thanks for the recipe

  21. yasmeen says:

    Love the nutty texture of the bread .Thanks for the recipe Jude

  22. van says:

    What a fabulous fall bread! The color is beautiful and I bet it was flavorful!

  23. Miri says:

    I love spiced baked goods so much, and this loaf looks so delicious!

  24. Natashya – It does take a lot of effort to click and write, doesn’t it? :)

  25. Ileana says:

    Hi,

    Just FYI: on a mobile phone the only ingredients that show up are the pumpkin puree and the whole wheat flour. Also, the pictures don’t show, but they’re not as crucial as the ingredients.

    That’s why I had to come to the site.

    It looks good; let you know when I try it.

  26. Rica says:

    Delicious! I did add 1/2 c. soymilk, and went heavy on the spices.

  27. Katie says:

    I am so excited to finally find a pumpkin bread recipe that comes out perfectly every time!! I’ve always had a problem with the consistency or quick breads–usually ending up too dense and gummy. This bread is perfect! I’ve also made it with oil instead of butter (when I was just too lazy to go back to the store to get butter after I forgot it) and it still came out great. I have hiked up the cinnamon and nutmeg quantitities, but that’s just my personal taste.

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    Hello I think this is great information and thanks for sharing this into your blog. It is great to see good information like this on the internet not like all the crap in other websites hehe :p. Once again congratulations and thanks!thanks a lot!. btw how did you manage from spam? your web looks very clean…

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