Walnut Pumpkin Bread ~{Guest post from Karen Gentry}

Karen Gentry is back from Where Flours Bloom with a great recipe for us to try just in time for Thanksgiving Day!!

Doesn’t this bread look amazing!? I actually have a confession to make; this week I couldn’t wait until we posted her recipe like I usually do. This week, I went ahead and made the Walnut Pumpkin Bread BEFORE we posted it, and I can honestly tell you, it IS as good as it looks!! We’ve been enjoy it each morning with a cup of hot Apple Cider (another one of my weaknesses in the fall 🙂

Not only is it delicious, it’s really easy to make as well! I actually doubled the recipe and made two loaves- one to enjoy now and one I hoped to freeze for next week, only it never did make it to the freezer! 🙂

Here’s Karen to tell you all about it:

 

I love this recipe. It’s a delicious and simple recipe for moist and fragrant pumpkin bread. I love to smell this bread baking in the oven. I hope you give this one a try!

Printable Recipe

  • 2 whole Eggs
  • ½ cups Oil
  • 1 cup Canned Pumpkin
  • ⅓ cups Water
  • 1-¼ cup Sugar
  • 1-½ cup All-purpose Flour
  • ¼ teaspoons Salt
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cinnamon
  • 1 teaspoon Baking Soda
  • 1 cup Chopped Walnuts

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 the pumpkin mixture. Stir in walnuts.

Pour into the prepared loaf pan and bake for one hour or until a tester inserted near the center comes out clean.

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Thanks again Karen!! We are so thankful for you and pray you will have a wonderful Thanksgiving celebration with your family!!

If you’d like to see some of Karen’s other amazing recipes, you can find her at Where Flours Bloom

‘Til next time, sue

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