Moist and Delicious Pumpkin Bread with Walnuts and Clove
Celebrate fall with an ultra-moist pumpkin bread warmly spiced with cinnamon, nutmeg and clove, with walnuts folded into the batter for balanced crunch in every slice. Simple to make and wonderfully tender, it’s perfect for breakfast, snacking or dessert—serve plain, toasted, or with a pat of butter.
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Preparation 15 min
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Rest 10 min
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Baking 50 min
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Servings 8 to 10 slices
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Level Débutant
Ingredients
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Preparation steps
- Baking information
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Temperature180°C
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Heat rotary
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Baking time 50 min
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Moist and Delicious Pumpkin Bread with Walnuts and Clove
Celebrate fall with an ultra-moist pumpkin bread warmly spiced with cinnamon, nutmeg and clove, with walnuts folded into the batter for balanced crunch in every slice. Simple to make and wonderfully tender, it’s perfect for breakfast, snacking or dessert—serve plain, toasted, or with a pat of butter.
Ingredients
- Pumpkin puree : 250 grams
- Unbleached Flour : 200 grams
- Cane sugar : 120 grams
- Unsalted butter (Melted) : 60 grams
- Eggs : 2
- Milk : 80 milliliters
- Baking powder : 1 teaspoon
- Baking soda : ½ teaspoon
- Salt : 1 pinch
- Cinnamon (Ground) : 1 teaspoon
- Ground ginger : ½ teaspoon
- Nutmeg (Ground) : ¼ teaspoon
- Clove (Ground) : ¼ teaspoon
- Grenoble walnut : 40 grams
Preparation steps
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Preheat the oven to 180°C (350°F).
In a large bowl, sift together the flour, baking powder, baking soda, salt, and spices. -
In another bowl, whisk the pumpkin purée with the sugar and eggs until smooth.
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Whisk in the melted butter and the milk.
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Add the dry ingredients to the pumpkin mixture.
Gently fold with a spatula just until no streaks of flour remain.
Stir in the nuts. -
Pour the batter into the pan and smooth the top.
Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack before slicing. - Temperature: 180°C
- Heat: rotary
- Baking time: 50 min