Classic Pumpkin Bread with Walnuts
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What does this food offer in terms of nutrients and physical nourishment?
Protein (walnuts)
Carbohydrates (flour, pumpkin, sugar)
Fat (butter, walnuts)
Fiber (pumpkin, walnuts)
Other (walnuts contain minerals, vitamin E, and omega 3 fatty acids, pumpkin is a great source of vitamin A and antioxidants)
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What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Soft
Fluffy
Chunky
Warm
Cozy
Sweet
Nutty/earthy
Bitter (walnuts)
It’s fall, ya’ll! Although it’ll be a few more weeks until the crisp air reaches Portland, I’m already in cozy fall recipe mode. One of my favorite parts of eating with the seasons is the craving transition between seasons. Like clockwork, as soon as September rolls around, I’m already pining for chilis, squash-based dishes, and warming spices. Don’t even get me started on the farmers market’s produce selection this time of year! The amount of squashes available makes my heart sing.
Squash, especially acorn squash, butternut squash and pumpkin, are great sources of vitamin A. Vitamin A is a fat-soluble vitamin so make sure you pair your squash with a pat of butter, drizzle of a avocado oil, or full fat dairy in order to absorb it fully! Pumpkin, specifically, is also a great source of fiber and enzymes. You can use extra pumpkin purée as a face mask for bright, glowing skin or mix some into your dog’s food when they have an upset stomach.
One of my fondest memories from childhood is baking pumpkin bread with my mom in the fall. Nowadays, I use my own recipe that is just as fluffy, moist, and delicious as my childhood favorite. I’m a big fan of adding walnuts to every baked good, so you’ll probably never see a recipe for brownies, banana muffins, or pumpkin bread that doesn’t have walnuts as an optional add in. Feel free to add raisins, shaved almonds, or chocolate chips, too!
Allergens: Wheat/gluten, eggs, dairy (option)
Servings: 1 loaf
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 65 minutes
Ingredients:
1 cup all purpose flour
1 cup canned plain pumpkin purée (about 1/2 a can)
2 eggs
1/2 cup raw sugar or coconut sugar
1/3 cup butter or 1:1 vegan butter substitute, melted
1 1/2 tsp pumpkin pie spice blend
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Optional:
3/4 cup chopped walnuts
Directions:
Preheat oven to 350F. Line a bread loaf with parchment paper.
In a large mixing bowl, whisk together wet ingredients.
In a smaller mixing bowl, combine all dry ingredients except walnuts.
Gradually add dry ingredient to wet 1/2 cup at a time until fully incorporated and no lumps remain.
Fold in walnuts. Stir until evenly distributed.
Add batter to bread pan. Top with additional chopped walnuts, if desired.
Bake for 50 minutes or until firm and fork or toothpick comes out clean.
Allow to cool then slice and serve! Can be stored in an airtight container in the fridge for up to one week (if it lasts that long!).
