Walnut Pumpkin Bread

Walnut Pumpkin Bread

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


  • 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.)


  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.


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