This is a favorite in my house - whenever I make this one, my kiddos go nuts. It doesn't last long in our house.
pumpkin walnut bread (adapted from Sur La Table’s The Art and Soul of Baking):
2 cups all purpose flour (an all purpose gluten free flour works just as well in here)
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 (almost) teaspoon kosher salt
2 large eggs, room temp
1/3 cup water
1 cup sugar
1 cup canned pumpkin puree
1/2 cup coconut oil
1 1/2 teaspoon vanilla extract
1 cup toasted chopped walnuts (or less if desired)
sprinkling of sugar for top (optional)
Preheat oven to 350 degrees. Toast your walnuts and set aside.
Lightly coat at 9×5 loaf pan with butter or spray – and line the bottom with parchment.
In a large bowl, whisk together the flour, baking soda, cinnamon, allspice, cloves, nutmeg, ginger and salt. Set aside. In a medium bowl, whisk together the eggs and water, then add the sugar and mix well. Next add the pumpkin puree, oil and vanilla extract and mix well.
Add the wet mixture to the dry ingredients and mix until just blended. Add the walnuts and mix in. Pour batter into prepared pan and level the top with a small palate knife or back of a spoon. Optional – sprinkle one tablespoon of sugar to the top of the loaf for a crispy slightly sugary top – especially good if you do not plan to ice the bread.
Bake for about 54-64 minutes – until the bread is firm to touch and toothpick comes out clean. Let cool for 15 minutes- then turn out onto pan to cool completely.