Golden Pumpkin-Walnut Loaf

Golden Pumpkin-Walnut Loaf Recipe
Becky Luigart-Stayner
Seal this quick bread in plastic, then wrap with a pretty kitchen towel and tie it up with a ribbon. Add a card that suggests toasting slices of this moist bread for breakfast and spreading with light cream cheese for a special treat. You can even include a small crock of cream cheese in a basket with the bread for a hand-delivered gift.


16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 209
Caloriesfromfat 25 %
Fat 5.9 g
Satfat 0.7 g
Monofat 2.1 g
Polyfat 2.7 g
Protein 3.2 g
Carbohydrate 37 g
Fiber 1.5 g
Cholesterol 26 mg
Iron 1.5 mg
Sodium 190 mg
Calcium 52 mg


1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cardamom
1/4 teaspoon ground mace
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 cup canned pumpkin
3 tablespoons canola oil
1 1/2 teaspoons vanilla extract
1 cup golden raisins
1/2 cup chopped walnuts
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through mace) in a large bowl; make a well in center of mixture.

Combine sugars and eggs in a medium bowl, stirring with a whisk. Add pumpkin, oil, and vanilla; stir well. Add raisins and nuts; add to flour mixture, stirring just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.

November 2006
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