Black Walnut Pumpkin Quick Bread

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1¾ cup canned pumpkin
2/3 cup butter, unsalted, melted
2/3 cup water
4 eggs, whole, beaten
3½ cups all-purpose flour, sifted
3 cups pure cane sugar, granulated
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 cup Hammons Black Walnuts

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Directions: Preheat oven to 350°F. Combine pumpkin, butter, water and eggs. Sift together flour, sugar, baking soda, baking powder, spice and salt. Fold dry ingredients into pumpkin mixture, adding Hammons Black Walnuts towards the end of incorporation.

Divide batter into 2 standard 1lb. bread pans or pan of choice (e.g., Bundt, muffin or cake pans). Bake at 350°F for 50–60 minutes. Cover with foil if loaves are browning too quickly. Bake until toothpick or skewer comes out clean.

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