Best Pumpkin Walnut Loaf Recipes

Pumpkin, Parmesan and Walnut Scone Loaf image

Provided by ImPat

Time 1h20m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 7

300 g pumpkin (cut into 3cm pieces)
3 cups self-raising flour
2 tablespoons rosemary (finely chopped)
1 cup parmesan cheese (finely grated, reserve 2 tablespoons)
1 cup milk
1/4 cup vegetable oil (or olive oil)
1/2 cup walnuts (pieces)

Steps:

Preheat oven to 200C (180C fan forced).
Line baking tray and a 21cmx10cm (base measurement) loaf pan with baking paper.
Place pumpkin on pepared baking tray and bake the pumpkin for 20-25 minutes or until soft.
Transfer to a large bowl and mash (you will need 3/4 cup mashed pumpkin).
Add flour and rosemary to pumkin mash and then add parmesan (less your 2 reserved tablespoons which will be used on top of the loaf) and then season with salt and pepper. mix well and then add the milk and oil and then using a round bladed knife mix ingredients together.
Spoon dough into prepared pan and using the back of a wet spoon, smooth top and sprinkle with walnuts, pressing in lightly and then sprinkle with reserved parmesan.
Bake for 30-35 minutes or until a skewer inserted at centre comes out clean.
Transfer to a wire rack, let cool a little and then slice and serve warm with butter.

Nutrition Facts : Calories 476.9, Fat 22.4, SaturatedFat 5.7, Cholesterol 20.4, Sodium 1069.3, Carbohydrate 53.7, Fiber 2.7, Sugar 1.2, Protein 15.9

PUMPKIN WALNUT LOAF image

Categories Bread Nutmeg

Yield 2 loaves

Number Of Ingredients 11

Steps:

Heat oven to 350. Grease & flour loaf pans. Sift flour, baking soda, salt, cinnamon and nutmeg together. Set aside. In large bowl combine sugar, pumpkin, oil, water & eggs. Gradually add flour mixture. Mix well. Stir in walnuts. Pour batter into loaf pans. Bake 1 hour or until toothpick comes out clean. Remove from pans and cool.