Whole Wheat Pumpkin Walnut Bread
As it was, this pumpkin walnut bread was the best I had ever tasted, but it's in my nature to tweak recipes, no matter how good. In this case, I replaced the white flour with whole wheat pastry flour, which turned out to be just as moist as the original. The raw sugar on top adds a crackly crunch. This pumpkin walnut bread comes together easily and freezes beautifully when double-wrapped in plastic and placed inside a freezer bag.
Recipe type: baked goods, bread, breakfast, dessert
Serves: 1 loaf
  • 2 cups whole wheat pastry flour*
  • ¾ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 large eggs, at room temperature
  • ⅓ cup water
  • 1½ cups sugar
  • 1 cup canned pumpkin puree
  • ½ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped toasted walnuts
  • 1 teaspoon raw sugar
  1. ) Preheat the oven to 350˚F and place an oven rack in the middle position. Lightly coat a 9 x5-inch loaf pan with butter and line with parchment paper.
  2. ) In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger and salt until throughly incorporated. In a separate bowl, whisk together the eggs and water. Add the sugar and whisk until blended. Add the pumpkin puree, canola oil and vanilla extract. Stir until combined.
  3. ) Add the pumpkin mixture to the bowl with the dry ingredients, and stir until well blended. Add ¾ cup of the walnuts and stir until evenly distributed. Pour the batter into the prepared loaf pan and level the top. Scatter the raw sugar and remaining ¼ cup chopped walnuts over the top of the batter.
  4. ) Bake for 55 to 65 minutes, until the top crust is dark golden and firm, and a toothpick just barely comes out clean. Allow to cool for 25 minutes before cutting. Leftovers can be stored for 2 days at room temperature if wrapped in plastic, or up to 4 days in the refrigerator.
  5. *All-purpose flour can be substituted for the whole wheat pastry flour.
Recipe by Spoon With Me at https://spoonwithme.com/whole-wheat-pumpkin-walnut-bread/