Pumpkin And Walnut Loaf

Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthy way to enjoy pumpkin with friends and family!

Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthier way to enjoy pumpkin with friends and family!

Folks, I might be slightly biased but I’m pretty sure that in tasting my new pumpkin and walnut loaf recipe you’ll forgive me for not publishing a pumpkin recipe last year!

I mean here in the UK we’re not so pumpkin crazy like our friends in America, and we’re only just beginning to understand the whole concept of the pumpkin craze.

However I have to say that when I first took the pumpkin recipe challenge and jumped in with my first pumpkin recipe in 2015, the pumpkin gingerbread one, I was able to see what all the fuss was about.

You see it was then that I realised that you could substitute healthier ingredients like pumpkin for less healthier ingredients like butter, which is exactly what I’ve done in this tasty recipe.

Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthier way to enjoy pumpkin with friends and family!

This is so easy to make too. Just a bit of mixing and stirring, pop it in the oven, and, in about an hour, your whole house will be smelling of sweet pumpkin and you’ll have a scrumptious, pumpkin loaf ready to dive into.

And what better thing to have at this time of year when the leaves are turning colour and starting to fall from the trees. When there’s a bit of a chill in the air and the darker nights are drawing in. I think we all need some good old fashioned comforting home baking, and this pumpkin and walnut loaf certainly hits that spot!

Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthier way to enjoy pumpkin with friends and family!

Of course what also hits the spot is lots of hot fresh soup, but we’re not taking about that here. Well not just yet anyway, check back next week for that.

What we’ve got here are 14 deliciously moist slices of perfect, filling and hearty perfection.

As a bonus, each slice only comes in at just over 160 calories don’t you know? 🙂

Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthier way to enjoy pumpkin with friends and family!

Why You’ll Love This Pumpkin And Walnut Loaf

Our American friends have been loving the health benefits of pumpkin now for many years, but for the benefit of my other readers who are not so familiar let’s just list below some of the reasons why you’ll love this pumpkin and walnut loaf and pumpkin in particular.

  • Pumpkin is low in calories
  • Helps to boost vision
  • Lower blood pressure
  • The fibre, potassium, and vitamin C content in found in pumpkin help support a good healthy heart.

Folks I’ve been eating pumpkin seeds for years and I bet you have too. But why not give pumpkin a try? You can find pumpkin puree in cans, usually in the world foods or American section of the largest supermarket chains.

5 from 2 votes
Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthier way to enjoy pumpkin with friends and family!
Print
Pumpkin And Walnut Loaf
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. A healthier way to enjoy pumpkin with friends and family!
Course: Home Baking
Servings: 14 slices
Calories: 162 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • Low calorie cooking oil spray
  • 150 g plain flour
  • 150 g wholemeal flour
  • 150 g light soft brown sugar
  • 1 tbsp baking powder
  • 75 g walnut pieces chopped
  • 200 g Libby’s solid pack pumpkin
  • 100 g no fat Greek yogurt
  • 1 large egg beaten
  • 1 tbsp. vegetable oil
Instructions
  1. Pre-heat oven to 180F Fan and grease a 20cm x 12.5 cm / 8” x 5” loaf tin, using the low calorie cooking oil spray
  2. Sieve all the dry ingredients, the 2 flours, sugar, baking powder and walnuts into a large mixing bowl to remove any lumps.
  3. In a separate smaller mixing bowl add the pumpkin, yogurt, egg, vegetable oil and mix together well.
  4. Pour the wet ingredients into the dry ingredients bowl and combine all the ingredients together.
  5. Spoon the mixture into the greased loaf tin, spreading the mixture around to ensure the tin is properly filled.
  6. Bake in the centre of your oven for approximately 35 – 40 minutes. Check to see if it is cooked properly by inserting a skewer into the cake, which should come out clean.
  7. Allow to cool a little. Then remove the loaf from the tin and allow to cool completely on a wire rack before slicing. Keep in an airtight sealed tin.

Nutrition Facts
Pumpkin And Walnut Loaf
Amount Per Serving
Calories 162 Calories from Fat 39
% Daily Value*
Total Fat 4.3g 7%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.5g
Cholesterol 1mg 0%
Sodium 84.8mg 4%
Total Carbohydrates 28.5g 10%
Dietary Fiber 1.9g 8%
Sugars 11.2g
Protein 4g 8%
Vitamin A 7%
Vitamin C 2%
Calcium 10%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthy way to enjoy pumpkin with friends and family!

Well folks as I alluded to above you’re going to get soups next week. 🙂

In fact as you’re going to get my 10 most popular soup recipes on Tuesday and a new soup recipe on Thursday, I though I’d better break that up in between with a recap of our second day on the Hadrian’s Wall Path walk, this time covering the Heddon on the Wall to Wall part which was slightly wet to see the least!

So, that’ll be 3 posts next week!

Catch you then!

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Pumpkin and walnut loaf is a delicious moist pumpkin bread filled with crunchy little pieces of walnut. Made from whole wheat flour this tasty sharing recipe is a healthy way to enjoy pumpkin with friends and family!

Comments

  1. Loving the use of the walnuts in there!
    Pumpkin is pretty overblown, I think it’s just the idea of it that everyone goes crazy over. It just HAS not be a “thing” now! But I just read an article on how pumpkin trends have been on the decline since 2014! Haha!

    • neil@neilshealthymeals.com says:

      I’ve loved the couple of recipes I’ve made with pumpkin Rebecca.

      It’s not something as big here as it is there but I love to experiment with different ingredients so that’s what attracted me to it! 🙂

      But if it’s in decline, oh well. All things come to an end sometime don’t they? Ha ha!

  2. So glad you are getting on the pumpkin train over there, Neil! I love a good pumpkin bread, and the addition of walnuts in this one sound amazing. I do love Fall for so many reasons, and baking is definitely at the top of the list. I’m thinking I should bake up a loaf of pumpkin bread this weekend now. I bet this would be good lightly toasted for breakfast! 🙂
    David @ Spiced recently posted…Butternut Squash and Pumpkin SoupMy Profile

    • neil@neilshealthymeals.com says:

      I’m so glad that you think this would be perfect toasted for breakfast David. I wasn’t sure myself, I had been thinking that it would be, because we enjoyed it toasted, but we weren’t sure if it was suitable for breakfast but you’ve just validated that it is! Awesome!

      I had fun in making this recipe and definitely love the baking in fall / autumn too. It helps to keep the kitchen warm doesn’t it? 😉

  3. Yum! This is an awesome loaf which I can easily eat with a cup of tea, Neil. Is it ok if I use olive oil instead of vegetable one?

    • neil@neilshealthymeals.com says:

      Thanks Agnes! I can’t be sure that olive oil would work instead of vegetable oil as I’ve not tried it myself, sorry.

      How about you try it and if it works out then let everyone know here? That would be appreciated! Thanks! 🙂

  4. I’ll be this is good with a bowl of soup, as you suggest – but I’ll be it’s also good for breakfast!

    • neil@neilshealthymeals.com says:

      I’m beginning to think that it’s great with anything and at anytime! Thanks Jeff, so many great comments, I never realised how it could go with so many different things! 🙂

  5. Haha..I know what you mean about the pumpkin craze. It’s not such a big thing here in South Africa either. But I also wanted to taste what all the craze was about baking with pumpkin…and wow it does add amazing flavour and colour to baking and cooking.
    Your recipe for walnut and pumpkin loaf sounds amazing. Adding this to my newfound love of baking with pumpkin.
    I cannot wait to try it out.
    Have a great weekend Neil 😃

    • neil@neilshealthymeals.com says:

      Thanks Ashika. Isn’t the internet great in that we would never have know about the pumpkin craze, or all those amazing pumpkin recipes before it came along?

      There’s just so many other recipes I’d love to try out there too. It’s just getting the time isn’t it? 🙂

      Hope you have a fantastic weekend too! 😀

  6. Drizzle melted butter all over a few slices of this – and HELLOOOOOOOO delicious!

    • neil@neilshealthymeals.com says:

      I never thought of melting the butter and drizzling it over. Thanks GiGi. Something new to try! 😀

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