Classic Autumn Pumpkin Nut Loaf
Embrace the flavors of fall with this delightful Classic Autumn Pumpkin Nut Loaf. Perfectly spiced with pumpkin pie spice and enriched with the creamy goodness of pumpkin puree, this loaf offers a moist and tender crumb that's bound to warm your heart on chilly days. Packed with the earthy crunch of chopped nuts, each slice is a celebration of the season, making it an ideal treat for gatherings, breakfast, or a cozy afternoon snack. This reliable recipe has stood the test of time, ensuring a delicious outcome every time, worthy of sharing with family and friends. Whether slathered with butter or enjoyed plain, it will quickly become a seasonal favorite!
12
Servings
169
Calories
13
Ingredients
Ingredients
all-purpose flour
2 cups (measured)
pumpkin pie spice
2 teaspoons (ground)
baking powder
2 teaspoons (measured)
salt
1 teaspoon (measured)
baking soda
1/2 teaspoon (measured)
pumpkin puree
1 (15 ounce) can (canned)
granulated sugar
1/2 cup (measured)
packed brown sugar
1/2 cup (measured)
fat-free evaporated milk
1/2 cup (measured)
large egg
1 (beaten)
large egg white
1 (beaten)
vegetable oil
1 tablespoon (measured)
chopped nuts
1/4 cup (chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with cooking spray or butter.
2
In a medium mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, salt, and baking soda until well combined.
3
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, evaporated milk, egg, egg white, and vegetable oil. Beat on medium speed until the mixture is smooth and well blended.
4
Gradually add the dry flour mixture to the wet ingredients, mixing gently just until moistened. Do not overmix; it’s okay if there are a few lumps.
5
Pour the batter into the prepared loaf pan and evenly sprinkle the chopped nuts over the top.
6
Bake in the preheated oven for 60 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
7
Once baked, remove the loaf from the oven and allow it to cool in the pan on a wire rack for about 10 minutes before transferring it to the wire rack to cool completely.
Nutrition Information
4.5g
Fat
30.8g
Carbs
2.3g
Protein
0.8g
Fiber
10.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Classic Autumn Pumpkin Nut Loaf?
The loaf is characterized by the flavors of pumpkin puree and pumpkin pie spice, complemented by earthy chopped nuts.
How many servings does this recipe yield?
This recipe makes 12 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size pan should I use for this pumpkin loaf?
A 9 x 5-inch loaf pan is required for this recipe.
How long does the loaf need to bake?
Bake the loaf for 60 to 65 minutes.
How do I test if the pumpkin nut loaf is done?
Insert a wooden pick into the center; if it comes out clean, the loaf is finished baking.
What type of pumpkin should I use?
The recipe calls for one 15-ounce can of pumpkin puree.
Which nuts are best for this recipe?
The recipe specifies 1/4 cup of chopped nuts; you can use walnuts, pecans, or any variety you prefer.
What kind of milk is used in this recipe?
This recipe uses 1/2 cup of fat-free evaporated milk.
How many eggs are needed?
You will need 1 large egg and 1 large egg white, both beaten.
What are the nutritional statistics per serving?
Each serving contains approximately 169 calories, 4.5g of fat, 30.8g of carbohydrates, and 2.3g of protein.
How should the loaf pan be prepared?
Grease the 9 x 5-inch loaf pan with cooking spray or butter before adding the batter.
What sugars are used in this pumpkin loaf?
The recipe uses a combination of 1/2 cup granulated sugar and 1/2 cup packed brown sugar.
Is there a specific way to mix the wet and dry ingredients?
Gradually add the dry flour mixture to the wet ingredients and mix gently just until moistened, avoiding overmixing.
When should I add the chopped nuts?
The chopped nuts should be sprinkled evenly over the top of the batter after it has been poured into the loaf pan.
How long should the loaf cool before removing it from the pan?
Allow the loaf to cool in the pan on a wire rack for about 10 minutes.
What spices are included in the recipe?
The recipe uses 2 teaspoons of pumpkin pie spice.
Does this loaf contain butter?
The recipe uses 1 tablespoon of vegetable oil instead of butter in the batter, though butter can be used to grease the pan.
What leavening agents are used?
The recipe uses 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Is this recipe suitable for breakfast?
Yes, it is tagged as a breakfast item and is also suitable for snacks or dessert.
How much flour is required?
The recipe calls for 2 cups of all-purpose flour.
Can I use a different type of oil?
The recipe specifies vegetable oil, but other neutral oils may be used as a substitute.
What is the fiber content per serving?
There is approximately 0.8g of fiber per serving.
What is the sugar content per serving?
Each serving contains 10.8g of sugar.
What should I do if the batter has a few lumps?
It is okay if there are a few lumps; it is more important not to overmix the batter.
What category of food does this fall into?
This is considered a quick bread, specifically an autumn-themed nut loaf.
Is the evaporated milk regular or fat-free?
The recipe specifically calls for fat-free evaporated milk.
Can this be served with butter?
Yes, it can be enjoyed plain or slathered with butter for extra richness.
How many ingredients are in this recipe?
There are 13 total ingredients in this recipe.
What are the common tags for this recipe?
Common tags include pumpkin, quick bread, autumn, nut loaf, fall baking, and holiday recipes.