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Pumpkin Nut Bread
One-bowl pumpkin nut bread recipe makes two loaves of moist pumpkin nut bread in no time!
Course
bread
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
50
minutes
minutes
Servings
24
servings
Calories
177
kcal
Author
Kate @ I Heart Eating
Equipment
8x4-inch loaf pan
Ingredients
1/2
cup
vegetable oil
1 ¾
cups
granulated sugar
2
large eggs
15
ounce
can pumpkin puree
2
cups
all-purpose flour
1
tablespoon
pumpkin pie spice
1
teaspoon
baking soda
1/2
teaspoon
baking powder
1/2
teaspoon
salt
1
cup
finely chopped pecans or walnuts
US Customary
-
Metric
Instructions
Preheat the oven to 325F. Grease and flour two 8 x 4-inch loaf pans.
In a large bowl, whisk oil and sugar together. Mixture will look like wet sand.
Whisk in eggs until well-combined.
Add the pumpkin puree and whisk until well-combined.
Whisk in the flour, pumpkin pie spice, baking soda, baking powder, and salt until just combined. Overmixing the bread will cause it to be tough.
Fold in the just nut until incorporated.
Divide the batter evenly between the prepared pans.
Bake for 40-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, and then remove to a wire cooling rack to finish cooling.
Notes
Pumpkin puree:
Be sure to buy pumpkin puree not pumpkin pie mix.
Flour:
To properly measure the flour, stir to break it up, lightly spoon into measuring cup, and then level.
Grease and flour:
I like to use a cooking spray with flour in it like Baker's Joy.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
177
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
14
mg
|
Sodium:
101
mg
|
Potassium:
82
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
2781
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
1
mg