Black Walnut Pumpkin Bread Recipe 385 Food

PUMPKIN-WALNUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin, oil, and eggs. Stir well. Fold in walnuts.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

BLACK WALNUT PUMPKIN BREAD RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350 degrees. Grease and flour a loaf pan and set aside. Combine the eggs, oil, pumpkin and water in a large bowl. Sift the dry ingredients together and stir into pumpkin mixture. Stir in walnuts. Pour into the prepared loaf pan. Bake for one hour or until a tester inserted near the center comes out clean. Dust with powdered sugar before serving, if desired. Enjoy!

EASY PUMPKIN BLACK WALNUT BREAD (CAKE)

Steps:

• Mix ingredients together. Receipe makes two 4"x 8" loaves.
• Bake in 350° F oven for 45 minutes, or until toothpick inserted in center comes out clean.
• (Refrigerate leftovers, as it will get moldy fast if left out.).

WALNUT QUICK BREAD

Steps:

• Preheat oven to 350°F - Spray two mini loaf pans or one 8x4 loaf pan.
• Combine dry ingredients (except optional 1/4 cup nuts) in a med size bowl; set aside.
• Crack the egg into a measuring cup and stir to break yolk.
• Add milk up to the 3/4 cup mark; then add vanilla and oil.
• Make a well in the flour mixture and pour wet ingredients into the dry ingredients.
• Mix until combined. Don't over mix. If batter is very stiff add an additional tbsp milk.
• Transfer batter to prepared pan(s).
• Sprinkle on optional 1/4 cup chopped nuts and lightly press down so they adhere.
• Bake for 38 minutes or until tested done.
• Cool on a rack for 1/2 hour. While still warm, wrap well and let set overnight for best texture. Can be frozen.
• Variations: Pecans/rum extract; Coconut/vanilla or coconut extract; Almonds/almond extract.

CRANBERRY WALNUT PUMPKIN BREAD

Steps:

• In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.

PUMPKIN RAISIN WALNUT QUICK BREAD

Steps:

• Preheat oven to 350 degrees.
• Mix together: flour, sugar, baking powder, cinnamon, nutmeg, baking soda, ginger, cloves and salt. Stir until combined.
• Stir in walnuts and raisins. Set aside.
• Beat the eggs in a medium bowl.
• Stir in the pumpkin, brown sugar, vanilla and melted butter.
• Combine both mixtures together until the dry ingredients are moistened.
• Pour batter into greased and floured loaf pan (8 1/2" x 4 1/2").
• Bake until loaf is browned and wooden pick inserted in the center comes out clean. approximately 50 - 55 minutes.
• Cool in pan approximately 10 minute Cool completely before serving.

OLD-FASHIONED PUMPKIN NUT LOAF BREAD

Steps:

• PREHEAT oven to 350°F Grease 9 x 5-inch loaf pan.
• Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, egg white and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared loaf pan; sprinkle with nuts.
• Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

PUMPKIN - WALNUT BREAD

Steps:

• Move your oven rack so that the top of the loaf will be in the center of the oven.
• Heat the oven to 325ºF.
• Grease a large loaf pan with with shortening.
• Line with parchment if desired.
• Cream sugar and butter in a large bowl until light and fluffy.
• Stir in eggs until blended and smooth. Add pumpkin, milk, and vanilla.
• Beat until smooth.
• Mix remaining dry ingredients in ziplock bag and gently combine with pumpkin mix. Stir in nuts and/or raisins/chips. Pour into pan and bake for 75- 90 minutes (until wooden skewer inserted into the center comes out clean).
• Start testing after an hour.
• Cool 5 minutes on wire rack still in pan.
• Then remove from pan and place top side up.
• Cool completely before slicing.
• Can be served with a simple glaze or White Chocolate Cream Cheese Buttercream (#73474). Wrap tightly and store a room temperature for 4 days or in the refrigerator for up to 10 days.

WALNUT STREUSEL PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Assemble topping by mixing butter, light brown sugar, oats, flour, and walnuts together in a bowl, and cream together using a fork to form large crumbles. Set aside.
• In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated.
• In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices.
• With mixer on low speed, add half of the dry mix to the wet ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredients and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).
• Pour batter into a greased loaf pan and sprinkle with streusel topping.
• Place on middle rack of oven and bake for 65 minutes or until a toothpick comes out clean. Remove bread from oven and allow to cool completely before serving.

WALNUT COATED SPICY PUMPKIN BREAD

Steps:

• Preheat oven to 350.
• Lightly spoon flour into measuring cups; level with a knife.
• Combine flour and the next 7 ingredients (flour through cloves) in a large bowl; make a well in center of mixture.
• Combine sugar and the next 5 ingredients (sugar through pumpkin) in a bowl, and stir well with a whisk until smooth.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 2 (8 X 4 inch) loaf pans coated with cooking spray, and sprinkle with walnuts.
• Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool loaves in pans 10 minutes on a wire rack; remove from pans and let cool completely.
• Cut each loaf into 12 slices.