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9
February
Pumpkin and Walnut Bread
I know that this is perhaps more of an autumn dessert, but I decided to make it this weekend because hubby was away at a thing, and I was at a loose end. Plus, I still had a couple of cans of pumpkin purée left from my last order.
I confess I couldn’t wait for it to cool as the smell was driving me mad, so I had a piece while it was still a little warm, and I may have whimpered a little. It is so good. The blend of spices is subtle but flavourful. It is moist and delicious, and best of all, it is vegan – so you can share this with your vegan friends and a pot of tea.
Pumpkin and Walnut Bread
Print recipe
| Website | Joy the Baker |
Ingredients
- 280g Plain Flour
- 200g Wholemeal Flour
- 250g Light Brown Sugar
- 70g Caster Sugar
- 2 teaspoons Bicarbonate of Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Grated Nutmeg
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Allspice
- ½ teaspoon Ground Cloves
- 425g Pumpkin Puree (canned)
- 240ml Vegetable Oil
- 80ml Maple Syrup
- 80ml Water
- 125g Chopped Walnuts
Directions
| 1. | Pre-heat oven to Gas Mark 4 / 350°F / 180°C, and grease and flour two loaf tins |
| 2. | In a large mixing bowl, sift together all the dry ingredients |
| 3. | In a medium bowl, carefully whisk together the pumpkin, oil, maple syrup and water |
| 4. | Add the wet ingredients to the dry, and fold in until all the dry ingredients are incorporated |
| 5. | Fold the walnuts in to the mixture, putting aside a quarter of the walnuts to sprinkle on top |
| 6. | Divide the dough between the two pans, sprinkle with the remaining nuts, and bake for 1 hour - 1 hour 15 mins, until when pierced with a skewer it comes out clean |
| 7. | Allow to cool for 20 minutes in the pans, then turn out onto a cooling rack to complete cooling. |
| 8. | The loaves can be frozen, otherwise eat within a few days. |
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