One Bowl Pumpkin Walnut Bread

A pumpkin loaf that has three pieces sliced and laying in front on a white platter sitting on a wire rack with a coffee on the side

This pumpkin walnut bread will become your favorite fall treat. A moist and tasty quick bread, it's perfect for a sweet treat, and it comes together in one bowl!

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 270kcal

Author Liz Marino

Ingredients

1 cup granulated white sugar
1 cup pumpkin puree not pumpkin pie filling
¼ cup vegetable oil
3 egg whites
3 tablespoons milk any kind of dairy or non-dairy milk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts optional

Instructions

Preheat the oven to 350 degrees F.
Grease and flour the insides of a 9x5x3-inch loaf pan. Set pan aside.
In a large mixing bowl combine sugar, pumpkin, oil, egg whites and milk. Mix until combined.
Add flour, baking soda, baking powder, salt, and spices. Mix until combined.
Stir in chopped walnuts and pour into the prepared loaf pan.
Bake at 350℉ for about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean, or with a few moist crumbs.
Allow the loaf to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Avoid over mixing the batter. It can cause the bread to be tough and chewy.
To prevent the bottom of the loaf from becoming soggy, remove the bread from the pan after 10 minutes. Transfer it to a wire rack to cool completely.

Storing: The pumpkin bread will keep for up to 5 days in a covered container at room temperature.

Freezing: You can freeze this quick bread for up to 3 months. Double wrap the loaf in plastic wrap and an outer layer of foil. Thaw completely before enjoying.

Nutrition