Pumpkin Walnut Bread

If anything conjures up the feelings of autumn, its pumpkin walnut bread! The best part of this recipe was how easy it was to make—it didn’t require a mixer and was ready for the oven in a matter of minutes. I blended the dry ingredients (flour, salt, baking soda, baking powder) with the spice blend (cinnamon, allspice, ginger, and cloves). In a separate bowl, I blended the pumpkin puree, vegetable oil, vanilla extract, eggs, and sugar. After blending the wet and dry ingredients together, I folded in toasted walnuts and baked in a loaf pan for 55 minutes in a 350-degree oven. The finished bread was complex and aromatic, however, it wasn’t as moist or sweet as I prefer. I think with a few minor tweaks this could be a great recipe, but for now I’ll stick with Ryan’s mom’s recipe!

On deck: Chocolate-Banana Marble Bread