Black Walnut Pumpkin Bread

I guess you can tell that we’re really getting into the Fall season around here. Two pumpkin recipes in a row! I hope that won’t be too boring for you since they’re very different. The pumpkin roll I posted last is a great dessert, but this Black Walnut Pumpkin Bread is good any time – for dessert, an afternoon snack or with breakfast. I especially enjoy a slice with a cup of sweet, creamy coffee.

I was already planning to make a loaf of my standard not-too-sweet pumpkin quick bread anyway and when I saw the bags of black walnuts last week at the grocery store I just knew that they would make a great addition! Have you ever cooked with black walnuts? I honestly don’t remember ever using them in a recipe so when I cut open the bag I literally stopped dead in my tracks for a few seconds. The fragrance! It was just amazing. It’s a beautiful, almost perfume-like scent. According to the Hammon’s company web site, these are wild, hand-harvested black walnuts which they buy each year from individuals across the Midwest. Even though they cost a little more than regular walnuts, they are so worth the price. If you see them in your store this Fall, be sure to take some home and try this fabulous quick bread.

Disclaimer: I am in no way associated with Hammon’s. They have absolutely no idea who I am. I just happen to like their walnuts!

2 eggs
1/2 cup oil
1 cup canned pumpkin
1/3 cup water
1 1/4 cups sugar
1 1/2 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. baking soda
1 cup chopped black walnuts

Preheat the oven to 350 degrees. Grease and flour a loaf pan and set aside.

Black Walnut Pumpkin Bread

Combine the eggs, oil, pumpkin and water in a large bowl.

Black Walnut Pumpkin Bread

Sift the dry ingredients together and stir into pumpkin mixture.

Black Walnut Pumpkin Bread

Stir in walnuts.

Black Walnut Pumpkin Bread

Pour into the prepared loaf pan.

Black Walnut Pumpkin Bread

Bake for one hour or until a tester inserted near the center comes out clean. Dust with powdered sugar before serving, if desired.

Enjoy!

Black Walnut Pumpkin Bread
 
Prep time
Total time
 
A not-too-sweet pumpkin quick bread with the addition of wild American black walnuts.
Ingredients
  • 2 eggs
  • 1/2 cup oil
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cups sugar
  • 1 1/2 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 cup chopped black walnuts
Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease and flour a loaf pan and set aside.
  3. Combine the eggs, oil, pumpkin and water in a large bowl. Sift the dry ingredients
  4. together and stir into pumpkin mixture. Stir in walnuts.
  5. Pour into the prepared loaf pan and bake for one hour or until a tester inserted near the center comes out clean.
Notes
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Comments

  1. says

    Not everyone has the same reaction to black walnuts but I admit to a similar addiction. This year’s nuts won’t be available for a couple of weeks still, worth waiting for though hard to say what hits the grocery stores when. You can also buy a black walnut extract that is very good. In the mean time, you might like this little story about a black walnut tree.

  2. says

    Oh, you are so right about the appeal of black walnuts. They have that intense, more-walnuty-than-walnuts flavor and such a wonderful aroma. I’m so happy you did pumpkin dishes twice in a row. I just love what you’ve done with this bread!

  3. Neena says

    This looks wonderful!! I just made a recipe of pumpkin bread, but it doesn’t look as good as yours. Black walnuts bring back memories of Aunt Bernice and her black walnut cake that she made at Christmas every year.
    Shelling the walnuts will make a saint take to drink, so you can understand why she only made the cake for very special occasions.

  4. Brenda M says

    Wouldn’t those black walnuts be good in the banana nut bread, ice cream or with bananas in the ice cream. Can’t remember what brand it was, but used to eat the ice cream when I was growing up.

  5. says

    a few comments touch on my exact sentiment – have you ever shelled black walnuts? never was worth it to me, gladly pay the asking price for a these in a bag…. great bread, almost smelled the aroma all the way down here…

    • says

      Drick – I have never tried shelling them myself. The comment above saying that the process would make a “saint take to drink” was from my mom and she was talking about our Aunt Bernice, God rest her, who was one of the most fabulous southern home cooks I ever knew. If it came out of Aunt Bernice’s kitchen it was “to die for!”

  6. says

    This looks so moist and delicious! Perfect for wrapping in parchment and giving to friends as a nice fall gift :) Or just eating yourself!!!

    • says

      I honestly didn’t realize they were such an acquired taste! I’ve always loved them and black walnut ice cream is my first choice, too. They really added a lot to the pumpkin bread recipe.

  7. Sandy says

    I am a college student and I baked this for a couple friends. It was like a little piece of home we could all enjoy! Thanks, Lana!

  8. Emily says

    This recipe is delicious! I’ve got a gallon of black walnuts from my grandparents’ backyard and I’ve been looking for a recipe to use them. Your recipe combined my love of pumpkin and walnuts. I’ll have to share the recipe with my grandmother, too.

  9. says

    Hi Lana – I’m the Director of Marketing for Hammons Black Walnuts. I came across your recipe on Pinterest. Thank you so much for sharing it! We’ve pinned it to one of our boards. Your readers can visit our site at http://www.black-walnuts.com to find a list of stores with black walnuts in their area. We also sell them online too. Thanks again – we appreciate you!

    • says

      Hello Susan! You’re very welcome. I always like to bring great American products to my readers’ attention. Hammons black walnuts are always high quality and reasonably priced. And the taste is incomparable. My thanks to you for making your product available in our grocery stores!

Trackbacks

  1. […] Pumpkin bread, of course, has to be on the menu.  I’m a huge fan of quick breads – obviously because they’re easy to throw together on a weeknight, and also because they’re essentially a form of cake that, for some reason, has been sanctioned for consumption at any time of day.  If you say you’re having pumpkin cake for breakfast, eyebrows will raise.  But pumpkin bread? That, my friends, is totally acceptable…. because it’s bread, and bread is healthy, right? […]

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