Walnut Pumpkin Bread
A toasted-walnut version of the family recipe, for the traditionalists who want crunch over chocolate.
Origin: Iowa, USA
- Prep
- 20 min
- Cook
- 62 min
- Total
- 1 hr 22 min
- Servings
- 2 loaves (10 slices each)
- Difficulty
- Easy
- quick bread
- nuts
- classic
Ingredients
- 1 batch Grandpa's Classic Pumpkin Bread batter (see base recipe)
- 1 1/2 cups walnuts, toasted and roughly choppedShop raw walnuts ↗
Method
- 1Toast walnuts in a dry skillet over medium heat, 4–5 minutes, until fragrant. Cool, then roughly chop.
- 2Prepare the classic pumpkin bread batter and fold in the toasted walnuts.
- 3Divide between two greased and floured 9x5-inch loaf pans; scatter a few extra walnut pieces on top.
- 4Bake at 350°F (175°C) for 62–72 minutes, until a toothpick comes out clean.
- 5Cool in pans 10 minutes, then move to a wire rack to finish cooling.
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