Pumpkin Walnut Bread Delight

June 11, 2011

As you are all now probably far too aware, I like to do something a little special for my weekend breakfasts.

During the week I am all about my bowl of yoghurt, raw rolled oats, berries (frozen ones which I defrost) and a drizzle of light agave nectar. Occasionally I will have half a large dark rye roll with nut butter and jam, plus a small bowl of the yoghurt and raspberries, sans the oats. What can I say? I adore these two breakfasts and I simply do not mess with them. Come Saturday or Sunday, however, I love to spice things up. Occasionally I will crave eggs, bacon, mushrooms and the like, but usually my mind teeters over to something sweet.

As we are still in the phase of unpacking after our move, I recently came across four tins of pumpkin that I had purchased at USA Foods six months prior. I gazed at them and, call it food telepathy, I sensed they were feeling neglected. It had been a while since my last pumpkin venture, you see. And so I consulted the delightful Californian baker, Joy, as I was certain she would have a pumpkin-centric gem for me (those North Americans sure know how to use their pumpkin). I searched through her blog until I came across the perfect recipe (it’s a vegan recipe too!).

Buzzing with the prospect of a pumpkiny breakfast, last Saturday morning I rose early and bounced into the kitchen to get baking…

Pumpkin Walnut Bread recipe link.

It was delightful.

Bakers beware, this is a very sweet loaf. I halved the recipe to make just one loaf (the original recipe is for two loafs), and furthermore I reduced the sugar content from 1 cup brown sugar to 3/4 cup (it felt like simply too much sugar to me), and I think it could have even been reduced to 1/2 a cup. Maybe next time. Although having said that, the sweeteness was a lot more pronounced when the loaf as eaten warm from the oven. When nibbling on a slice the following day, the sweeteness was well balanced (a spread of light dairy spread didn’t go astray either).

I also altered the spices, I doubled the nutmeg and cinnamon, added a touch more cloves (which I ground up myself – the recipe called simply for cloves and I was unsure whether she meant pre-ground or whole – surely not whole?!). I also added ground ginger in place of the all-spice, as I didn’t have any of the latter. I was thrilled with my spice assembly.

I baked my loaf for 55 minutes and rested it for 15 minutes in the tin before turning out and serving with Greek Yoghurt. It was wonderfully delicious.

Thank you, Joy.

Heidi xo
  • Michelle Chin June 11, 2011 at 9:06 am

    You have a healthy lifestyle! 😀

  • Hannah June 11, 2011 at 9:44 am

    Oh, Heidi! This looks magnificent! Do you do mail orders? 😉 xoxo

  • Leah June 11, 2011 at 10:38 am

    This looks fantastic Heidi! I am going to have to bake me some this week.

  • chopinandmysaucepan June 11, 2011 at 10:53 am

    This looks really delicious although I would slap a good chunk of butter on my slice 🙂

  • Heidi June 11, 2011 at 1:42 pm

    Michelle – thank you 🙂

    Hannah – perhaps I should… 😛

    Leah – yes do, you'll love it!

    chopinandmysaucepan – yes that was delightful also!

    Heidi xo

  • Hannah June 11, 2011 at 1:53 pm

    Oh my, this looks so moist and delicious!! I'm going to bookmark it so I can make it as a treat after exams!! 🙂 Woo!
    Hannah x

  • Sally June 11, 2011 at 7:41 pm

    This looks (and sounds) just fabulous Heidi! A quick question. I live in regional Victoria and suspect canned pumpkin puree might be difficult to source. For making my own, which variety of pumpkin do you think would make the best puree for this recipe?

  • Julia @ Boredom Abounds June 11, 2011 at 9:45 pm

    Yum! Except I would be totally unhealthy and have butter slathered on it for a nice Winter treat!

  • Heidi June 12, 2011 at 7:40 am

    Hannah – good luck for your exams!! Pumpkin Walnut Bread will be a great way to celebrate 🙂

    Sally – oooh good questions, yes it can be rather difficult to find tinned pumpkin! When you cook it, make sure it's added to the recipe at room temp and very smooth and compact. I think butternut would work very well 🙂

    Julia – yes butter on top would be a rather delicious treat!

    Heidi xo

  • msihua June 12, 2011 at 8:28 am

    Yum… I didn't know you were psychic as well.. 😛 I don't use pumpkin much as all so this will be a good recipe to bookmark 😉

  • deb June 12, 2011 at 1:05 pm

    Heidi, you make too many nice cakes and things! My recipe file is bulging!! This one loaf looks pretty fab, i'll just add it to my list!! I agree with Sally, mail order treats, yum!

  • Ashley June 12, 2011 at 5:51 pm

    Mmm! This sounds like a great cheaper alternative to banana bread (at the moment) haha. 🙂

  • The InTolerant Chef June 12, 2011 at 9:17 pm

    The spices sound delicious! Warm from the oven is the best, especially when now it's so cold outside. Yumm…

  • Kath (My Funny Little Life) June 12, 2011 at 10:06 pm

    This looks awesome! Using veggies for baking is such a great idea! 😀

  • Heidi June 13, 2011 at 9:11 am

    msihua – haha, yep, totally psychic 😉

    Deb – oops, sorry! hehe, not – you love it 🙂 Perhaps I should look into this mail order treats business… 😉

    Ashley – hahaha yes! Oh how I miss bananas…

    InTolerant Chef – absolutely, warm treats from the oven makes everything better 🙂

    Kath – isn't it?! I completely agree 🙂

    Heidi xo

  • Iron Chef Shellie June 13, 2011 at 10:07 am

    i really need to get back into the habbit of making weekend breakies around here special. been having too many plans lately!

  • Heidi June 13, 2011 at 10:13 am

    It can get like that, I understand. This long weekend, for example, we're out for breakfast each day! But it is SO nice to do something special at home for breakfast on the weekend 🙂 xo

  • Anna Johnston June 13, 2011 at 6:16 pm

    Oh Yeah…., I love the sound of your breakfasts, can I come share a brekkie with you sometime 🙂
    Love the spicyness of this bread, gorgeous 🙂

  • Martyna@WholesomeCook June 16, 2011 at 11:04 pm

    Hey Heidi, this looks amazing, just look at that lovely crust! I don't tend to mess with my breakfasts either, but this looks like a nice afternoon snack to go with a cup of tea or coffee… I guess you could just roast some pumkin and blend instead of using canned? Was it runny or on a thicker side?

  • Carly Findlay June 19, 2011 at 2:36 pm

    I am so going to try this 🙂 I had made a pumpkin pie last week which was delicious. Thank you always for the inspiration xx