Black Walnut Pumpkin Bread – a not-too-sweet pumpkin quick bread with the addition of fragrant wild American black walnuts.
According to the calendar, it’s fall. According to the thermometer, it’s still summer. Upper 80’s and drippy-humid. That’s just wrong for mid-October.
Even if the weather won’t cooperate, we can still enjoy some luscious fall treats, right? Just like you, when the calendar turns to fall, the first thing I think of is pumpkin. I have quite a few pumpkin recipes – a delicious Pumpkin Roll, the Glazed Pumpkin Pound Cake I shared last week, and this wonderful Black Walnut Pumpkin Bread.
This bread is good any time of day – 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 and when I saw the bags of black walnuts at the grocery store I just knew that they would make a great addition!
Have you ever cooked with black walnuts? The fragrance! It’s just amazing. It’s a beautiful, almost perfume-like scent. The brand I normally use are Hammon’s and according to the Hammon’s company web site, they 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.
How to Make Black Walnut Pumpkin Bread
Preheat the oven to 350 degrees. Grease and flour a loaf pan and set aside.
Combine the eggs, oil, pumpkin and water in a large bowl.
Sift the dry ingredients together and stir into pumpkin mixture.
Stir in walnuts.
Pour into the prepared loaf pan.
Bake for one hour or until a tester inserted near the center comes out clean. Dust with powdered sugar before serving, if desired.
More Quick Bread Recipes on Never Enough Thyme:
- Lemon Raspberry Bread
- Old Fashioned Gingerbread with Lemon Glaze
- Apple Bread with Praline Topping
- Banana Nut Bread
- Cheddar Dill Quick Bread
pumpkin quick bread recipes from Other Bloggers:
- Best Pumpkin Bread from Recipe Girl
- Chocolate Chip Pumpkin Bread from Barbara Bakes
- Chai Pumpkin Bread from 28 Cooks
- Cream Cheese Pumpkin Bread from Taste and Tell
- 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.
- Combine the eggs, oil, pumpkin and water in a large bowl. Sift the dry ingredients together and stir into pumpkin mixture. Stir in walnuts.
- Pour into the prepared loaf pan and bake for one hour or until a tester inserted near the center comes out clean.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 304 Total Fat: 17g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 31mg Sodium: 167mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 2g Sugar: 22g Sugar Alcohols: 0g Protein: 5g
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