Pumpkin Walnut Bread


The pumpkin assumes a special role in October, grinning from local doorsteps in humorous (or ghoulish) anticipation of Halloween. But don’t limit your enjoyment of this lovely orange squash to just one month&emdash;celebrate it year-round with this moist, spicy, fragrant pumpkin walnut loaf. It’s delightful served warm at a weekend brunch, or tuck it into your child’s lunchbox as a special treat.

Preheat oven to 325 degrees. Mix the dry ingredients in a large bowl. Add the eggs, oil, water and pumpkin, and beat until well-blended. Add the walnuts. Pour the batter into two buttered and floured 7-inch loaf pans. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool for five minutes in the pans, then remove loaves onto a cooling rack.


1 cup sugar
12/3 cups all-purpose flour, unsifted
1/4 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ground ginger

2 eggs, well-beaten
1/2 cup vegetable or walnut oil
1/2 cup water
1 cup cooked mashed pumpkin
1/2 cup lightly toasted, coarsely chopped walnuts
Butter and flour for pans