This spiced pumpkin bread came out to be so delicious and perfect. No one would ever know this pumpkin bread is homemade. It's moist, fluffy, sweet and perfectly spiced with cinnamon, nutmeg and cloves. The bread slices beautifully once cooled, and it tastes so better than any store bought pumpkin ever. I served it with coconut yogurt and cinnamon.
It took me many years (and many failed attempts) to create what I could confidently call the perfect pumpkin bread recipe.
I wanted a simple pumpkin bread that wasn't overly sweet and didn't have any weird ingredients (like water - which in my opinion, just doesn't belong in a quick bread)!
Pumpkin bread has a soft and moist crumb with wonderful pumpkin flavor. It's easy, keeps really well, and can be made ahead.
Preheat oven to 330F (165C) and line a 9X5 inch (22X12cm) loaf pan with baking baking paper.
Beat together the oil and honey, then add the eggs and whisk together. Next add in the remaining ingredient, expect the flour. Whisk well to combine.
Now gently fold in the flour and stir until well combined. Add the walnuts and gently fold couple of times. Pour the batter into the prepared loaf pan and bake in the over for 50-55 minutes, or until an inserted toothpick comes out clean.
Remove from the oven, place on a wire rack and allow to cool for 10 minutes, before taking the bread out of the loaf pan. Cool on the wire rack for a further 20 minutes before slicing and serving.
Servings 16
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Serving suggestion: coconut yogurt and cinnamon
