1 Sugar Pumpkin (2 to 2.5 C net) OR 15 Oz Can Pumpkin
4 Eggs
1/2 C Vegetable Oil
1/2 C Applesauce (I used unsweetened)
2 C Sugar
3 1/2 C Flour (I use whole wheat)
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves
1/2 tsp Ground Ginger
1 C chopped Walnuts

If using a sugar (pie) pumpkin, bake it following the linked instructions. Canned ‘pumpkin’ is often actually squash. It tastes pretty good but I prefer real pumpkin. Either will do.

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour three 7×3 inch loaf pans, 4 loaf pan or prepare muffin cups.

In a large bowl, mix together pumpkin puree, eggs, oil, applesauce and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Fold in walnuts. Pour into the prepared pans.

Bake for about 55 minutes in 7×3 pan (50 in a 4 loaf pan or 40 mins for muffins) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Times will vary depending on your oven. Check them early.

4 loaves Pumpkin Walnut Bread

Nice!

Tags: bread, pumpkin, recipe, walnuts
Categories: Food & Drink, Recipes

This entry was posted on Tuesday, October 20th, 2009 at 6:07 pm and is filed under Food & Drink, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.