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 once you taste my new pumpkin and walnut loaf recipe, you'll forgive me for not publishing a pumpkin recipe last year.
Here in the UK, we're not as pumpkin crazy as our friends in America.
We're only just beginning to understand the whole concept of the pumpkin loaf cake craze.
However, when I first took on the pumpkin recipe challenge in 2015 with my pumpkin gingerbread recipe, I finally saw what all the fuss was about.
It was then that I realized you could substitute healthier ingredients like pumpkin for less healthy ones like butter.
That's exactly what I've done in this tasty pumpkin and walnut loaf recipe.
This is so easy to make too.
Just a bit of mixing and stirring then pop it in the oven.
Then 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 enjoying the health benefits of pumpkin for many years.
However, for the benefit of my other readers who may not be as familiar with pumpkin, let me explain why you'll love this pumpkin and walnut loaf.
- Packed with nutrients, including vitamins A and C
- Low in calories
- Rich in fibre, which is great for digestion
- Helps to boost vision
- Lower blood pressure
- Potassium, found in pumpkin helps support a good healthy heart.
- Pumpkin has a naturally sweet flavour that pairs perfectly with walnuts.
- Finally, this loaf is a healthier alternative to traditional recipes, making it a delicious and nutritious choice!
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Other Popular Loaf Cake Recipes You Might Also Like
- Cherry bakewell loaf cake is an easy and delicious budget cake with all the flavours of a bakewell tart. Topped with a layer of icing sugar it’s perfect for sharing with friends.
- White chocolate and raspberry loaf cake is a delicious and simple to make recipe that’s perfect for sharing. Fresh raspberries and white chocolate chips baked together taste amazing!
- Healthy banana and walnut loaf is the perfect accompaniment to your coffee/tea break. It’s delicious and easy to make with a superb moist texture.
Pumpkin And Walnut Loaf Recipe
Folks I've been eating pumpkin seeds for years and I bet you have too. But why not give actual pumpkin a try?
You can find pumpkin puree in cans, usually in the world foods or American section of the largest supermarket chains.
I’d also love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Pumpkin And Walnut Loaf Recipe
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Equipment
Ingredients
- Low calorie cooking oil spray
- 150 g plain flour
- 150 g wholemeal flour
- 150 g light soft brown sugar
- 1 tablespoon 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
- Pre-heat oven to 180F Fan and grease a 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.
Rebecca @ Strength and Sunshine
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
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!
David @ Spiced
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! 🙂
neil@neilshealthymeals.com
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? 😉
Agness of Run Agness Run
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
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! 🙂
Jeff
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
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! 🙂
Ashika | Gardening Foodie
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
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! 😀
GiGi Eats
Drizzle melted butter all over a few slices of this - and HELLOOOOOOOO delicious!
neil@neilshealthymeals.com
I never thought of melting the butter and drizzling it over. Thanks GiGi. Something new to try! 😀
Diane
Yes, it looks so beautiful! I'm already imaging having this with a cup of tea ... Lovely!
neil@neilshealthymeals.com
Thanks Diane. Hope you enjoy it! 🙂