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

  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 60-70m
Vegetarian
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 oz.) container vanilla yogurt

1/4 cup vegetable oil

2 teaspoons vanilla extract

2 eggs

3/4 cup chopped California walnuts, divided (Optional: Try pre-package Glazed walnuts for a sweeter version.)

Directions
  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.

Nutrition

  • Calories: 430
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Monounsaturated Fat: 3 g
  • Polyunsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Cholesterol: 48 mg
  • Sodium: 190 mg
  • Total Carbohydrate: 67 g
  • Dietary Fiber: 3 g
  • Protein: 8 g