Pumpkin-Walnut Bread

Pumpkin Bread (2)

This pumpkin bread is redolent with spices – cinnamon, ginger, and nutmeg. Go ahead and add a pinch of cloves, too, if you have them on hand. You’ll want to keep a loaf or two of this decadent quick bread on hand over the holiday season!


  • 1 cup olive oil
  • 1 and 1/4 cups sugar
  • 1 (15-ounce) can pumpkin puree
  • 4 Ener-G eggs
  • 3/4 cup plain non-dairy yogurt
  • 2 teaspoon vanilla extract
  • 3 and 1/2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 cup chopped walnuts
  1. In the bowl of a stand mixer, combine the olive oil, sugar, pumpkin, Ener-G eggs, yogurt, and vanilla; beat until combined.
  2. In a separate bowl, stir together the flour, cinnamon, baking powder, salt, nutmeg, and ginger. Add the dry ingredients to the wet ingredients and beat until combined. Stir in the walnuts.
  3. Divide the batter evenly among 2 greased loaf pans and bake at 350 degrees for 50 minutes; a wooden pick inserted in the centers should come out clean. Let cool in the pans on a wire rack for 30 minutes, then remove from the pans and cool completely.

Pumpkin Bread (1)


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