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
- 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.
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.
Whole wheat pumpkin walnut bread crumb.