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!
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.
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!
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? 🙂
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.
- 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
- 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
- Sieve all the dry ingredients, the 2 flours, sugar, baking powder and walnuts into a large mixing bowl to remove any lumps.
- In a separate smaller mixing bowl add the pumpkin, yogurt, egg, vegetable oil and mix together well.
- Pour the wet ingredients into the dry ingredients bowl and combine all the ingredients together.
- Spoon the mixture into the greased loaf tin, spreading the mixture around to ensure the tin is properly filled.
- 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.
- 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.
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 Scottish vegetable 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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