Walnut Pumpkin Bread

DESCRIPTION

Easy pumpkin bread recipe featuring heart healthy California walnuts that is extra moist thanks to the inclusion of tangy vanilla yogurt.

Total Time
1 Hr, 20 Mins
Serves
8
Meal
Breakfast Brunch Snack

Total Time

Prep Time
10 Mins
Cook Time
1 Hr, 10 Mins
Total Time
1 Hr, 20 Mins

Nutrition

Calories
430 cal
Total Fat
16 g
Trans Fat
0 g
Polyunsaturated Fat
10 g
Cholesterol
48 mg
Sodium
190 mg
Carbohydrates
67 g
Dietary Fiber
3 g
Protein
8 g

Ingredients

  • 2 cups flour
  • 1 1/3 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon each: baking powder and baking soda
  • 1 cup canned pumpkin
  • 1 (6-ounce) container vanilla yogurt
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3/4 cup chopped California walnuts, divided (Optional: Try pre-packaged glazed walnuts for a sweeter version.)

Preparation

  1. Preheat oven to 350°F and lightly butter a 9 x 5 x 3-inch loaf pan. Stir together all dry ingredients in a medium bowl. Whisk together pumpkin, yogurt, oil, extract and eggs in a medium bowl. Add to dry ingredients, stirring just until dry ingredients are incorporated.
  2. Stir in 1/2 cup walnuts and spoon into prepared pan; sprinkle with reserved walnuts. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pan.