It has taken me a few years but I have really jumped on the pumpkin wagon. Fall and spring are my favorite seasons so really it only makes sense to love fall produce too. If you follow me on instagram (@theeasyappetite) then you know we have gotten into pumpkin already this year. So I decided to try my hand at pumpkin bread. The first attempt was a fail (pregnancy brain allowed me to forget my seasoning, really??), but the second was a total success.
sliced and ready to freeze! I use a wax paper lined baking sheet and freeze. Once frozen I store in a Ziplock bag. |
Easy Pumpkin Walnut Bread
what you need:
2 cans pumpkin puree (not pumpkin pie filling)
1/2c finely chopped walnuts
1 3/4c Whole Wheat Flour
1tsp Baking soda
2tsp Baking Powder
1 1/2 TBSP cinnamon
3/4tsp nutmeg
3/4tsp cloves
1/4tsp salt
1 stick butter (softened)
1/2c honey
1 egg
1tsp vanilla
2 loaf pans
preheat 350
what to do:
1. In a large mixing bowl add flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Whisk together
2. In a separate mixing bowl beat together butter and honey until creamy. Add egg and vanilla and continue to beat on low until creamy and smooth.
3. Add creamy mixture to dry ingredients and stir until blended. (don't over stir if it's on the dry side that's fine bc you still have to add the pumpkin and walnuts)
4. fold in pumpkin until smooth and blended
5. fold in walnuts
6. pour into greased loaf pan and bake on 350 for 50-60 min.
So add pumpkin and spices to your shopping list this week! I promise this recipe will not let you down.
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