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Pumpkin and Walnut Bread
Pumpkin and Walnut Bread
added by Maytime

Pumpkin, walnuts and nutmeg are combined to create this moist and slightly sweet bread.

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Prep time
  • 1 hour 30mins
Cook Time
  • 50 minutes - 1 hour
  • 10 - 12 slices
  • 1 small pumpkin (or enough to make 275g of the cooked puree see below)
  • 5 tablespoons of golden caster sugar
  • 1 tablespoon of nutmeg
  • 50g melted butter
  • 3 eggs (lightly beaten)
  • 250g plain flour
  • 100g wholemeal flour
  • 2 teaspoons of sea salt
  • 1 teapsoon of baking powder
  • 75g chopped walnuts
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Grease and flour a loaf tin (I used a 21 x 11cm tin) and pre-heat the oven to 180c.

Peel and de-seed the pumpkin (use the seeds in the recipe below) and chop into chunks. Place in a pan and cover with water, simmer for around 20 minutes until the pumpkin is really tender. Drain well and then either mash with a potatoes masher (or blend) until you have a smooth puree. Leave to cool.

Place 275g of the puree in a medium sized bowl (you could use the rest for a soup). Add the sugar, nutmeg, butter and eggs. In a large bowl combine the flours, baking powder and salt. Make a well in the centre and add the pumpkin mixture, once well combined add the walnuts.

Transfer the mixture into the tin and bake for 50mins – 1 hour until the loaf is golden and shrinking away from the sides of the tin.

2 replies
Replied on

Ah thank you Craig - you are right! (slip of the keyboard :-))
I have updated the recipe now.

Replied on

Nice cake but there is far to much salt in it 'sould it of been teaspoons ? i had to guess how much baking powder to put in

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