Pumpkin bread with walnuts is perfect for fall baking, It makes for a delicious breakfast on cool autumn mornings.
- 3 1/2 cups (420 grams) flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 large eggs
- 1 1/4 cups ( 250 grams) granulated white sugar
- 3/4 cup (160 grams) light brown sugar
- 1 cup of vegetable oil
- 2/3 cup brandy (if you wish you can substitute apple juice, apple cider, or orange juice for the brandy)
- 1 15-ounce can (450 grams) Libby's® 100% pure pumpkin
- 1 1/4 cups chopped walnuts
- Place the oven rack in the lower third of the oven. This will help prevent the top of the bread from burning.
- Preheat the oven to 350°F.
- If you are using cans, be sure to remove the paper label on the outside of the can.
- Spray one 9-inch x 5-inch loaf pan and two 15-ounce cans with non-stick cooking spray. Set aside.
- In a medium-size bowl whisk the flour, pumpkin spice, baking powder, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle or whisk attachment, on medium-high speed, beat the eggs, granulated white sugar, light brown sugar, and oil until light and fluffy, about 3-4 minutes.
- Add the brandy and mix on medium until combined.
- Add the dry ingredients into the wet ingredients. Mix on low until the flour is fully incorporated into the wet ingredients.
- Add the pumpkin to the batter and mix on low until combined.
- Remove the bowl from the stand mixer . Add the walnuts and stir until they are incorporated into the batter.
- Pour the batter into the prepared loaf pan and cans. Fill them 2/3 to 3/4 full leaving enough room for the bread to expand and rise as it bakes. Place the pans on a sheet pan to capture any batter that might bake over the top of the pan. Bake 50-60 minutes. Half-way through baking tent the bread with aluminum foil to prevent the top from burning.
- The pumpkin bread is finished when a toothpick inserted in the middle of the bread comes out clean. The cooking time may vary depending on your oven. Therefore, start checking the bread at 50 minutes.
- Cool the pumpkin bread completely in the pan and cans on a wire rack before slicing. Once it is cool, wrap it in plastic wrap or place it in a sealed container. Store at room temperature for 3 days or in the refrigerator for 7 days. The bread can also be frozen for up to 2 months.
- In order to prevent a soggy middle, it is important to bake the bread completely.
- To prevent the bread from burning, halfway through baking, tent a piece of foil over the pumpkin bread.
- Be sure that the baking powder and baking soda are not expired. Otherwise, the bread will not rise correctly and be dense.
- Bread can be baked in two loaf pans.
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