Nothing says autumn better than pumpkins. Not only as Halloween decoration, but also to eat; pumpkins can be enjoyable both ways.
This year, to celebrate this season, I have participated in Perselem‘s Blogtober Collaboration in which my recipe will be featured.
Therefore, I took the opportunity to share with you the tastiest Pumpkin Bread with Walnuts recipe at the very beginning of October.
One bite of this amazing cake and you will directly feel the coldish autumn breeze, hear the sound of the rain drizzling and imagine the dry leaves falling down from trees and covering parks and streets with a carpet of cozy colors.
- DifficultyVery easy
- CostVery cheap
- Preparation time35 Minutes
- Cooking time50 Minutes
- Cooking methodOven
- 500 gpumpkin (cut into cubes)
- 1 cupsugar
- 1.5 teaspoonscinnamon powder
- 2 spoonsbaking powder
- 1 teaspoonvanilla essence
- 1 teaspoonsalt
- 2 cupsflour
- 1 cupcorn oil
- somewalnuts (a handful)
Preparation of the Pumpkin Bread with Walnuts
First of all, in a large saucepan over high heat, display the pumpkin cubes and cover them abundantly with water. Let them boil until they become soft. This will take approximately 15 to 20 minutes maximum. Turn off the heat and drain them well.
Transfer them to a blender and smash them until they become a pumpkin creamy purée. Set aside to cool.
Then, proceed by preheating your oven at 180°C.
With a hand or stand-mixer, whisk the eggs with the salt, the vanilla and the baking powder.
Afterwards, add the oil, the flour and the sugar one cup at a time while always mixing.
Spice up your cake by adding the cinnamon.
Add the pumpkin purée to the cake mixture and let the mixer do its work.
Finally, crush the walnuts into small to medium pieces and pour them down into the overall mixture. Blend everything together using a rubber spatula to avoid crushing the walnuts further.
Transfer the cake mix to a previously buttered and floured plum-cake mold and bake at 180°C for approximately 50 minutes or until a knife or a toothpick comes out clean.
P.S.: Cooking times may vary depending on the size and color of the cake mold.
Once baked, leave the pumpkin bread to cool down at room temperature for at least an hour before unmolding it.
– The Pumpkin Bread with Walnuts becomes even tastier when served with a spread of cream cheese or accompanied by hot tea.
I hope you enjoyed the Pumpkin Bread and Walnuts recipe.
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10 thoughts on “Pumpkin Bread with Walnuts”
This looks absolutely delicious! I love walnuts and would add the to every cake if it was for me. I never tried them with pumpkin but it sounds like a great combo! Thanks for sharing x
Walnuts are delicious indeed. Thank you for your comment 🙂
I’ve never used pumpkin in a cake before but this recipe sounds so interesting! Great post xx
I used to think it was weird but then I tried it and fell in love. Thank you for your comment 🙂
I absolutely love pumpkin roll and this recipe/version sound amazing. I’ll be making it this weekend!
I hope you like it when you try it. Thank you for your comment 🙂
I love pumpkin bread! I don’t think I have every added walnuts. I will have to try that next time. Adding cream cheese frosting sounds lovely too. Saving for later. Thank you for sharing!
Thank you for your lovely comment Heidi. Let me know if you like it when you try it 🙂
This looks so yummy! I made a pumpkin bread recipe similar to this one too last October and I loved it! I put pumpkin seeds instead of walnuts but I’d love to try adding walnuts next time. It reminds me of my favourite banana bread recipe. Yours looks incredibly moist! Thanks for sharing x
I’ll give pumpkin seeds a try next time. Thank you!