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.
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.
–This recipe originally published October 15, 2010
Other pumpkin quick bread recipes you might enjoy:
- Glazed Pumpkin Pound Cake from the Hungry Housewife
- Barbara Bakes has a recipe for Chocolate Chip Pumpkin Bread
- Chai Pumpkin Bread on 28 Cooks